This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.

Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.

  • Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.

  • Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.

  • Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

Nutrition Facts

344 calories; protein 8.9g; carbohydrates 20.7g; fat 25.4g; cholesterol 110.7mg; sodium 601.4mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2016
My family coworkers and friends ask for this dish at almost every potluck or holiday event. PS: I always use yellow(brown) onions as they are sweeter never white or red. ---- Update I love seeing how everyone is finding ways to make it that suits their families and pantry how creative. Bon appétit! Read More
(24)
30 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2016
My family coworkers and friends ask for this dish at almost every potluck or holiday event. PS: I always use yellow(brown) onions as they are sweeter never white or red. ---- Update I love seeing how everyone is finding ways to make it that suits their families and pantry how creative. Bon appétit! Read More
(24)
Rating: 5 stars
05/21/2009
This is amazing. It's a little much for a weekday dinner but I can't wait to make it for friends! I used a HUGE Vidalia onion and 3 little yellow onions and next time it will be all Vidalias; they add the best flavor. I loved the addition of the nutmeg it really gives it a special something. Thanks for a super recipe! Read More
(18)
Rating: 5 stars
11/20/2009
This Onion Tart turned out great! It was very smooth and contrary to some other reviewers was not too oniony. I only used 4 white onions used regular pie crusts (not deep dish) and had enough batter for almost 2 tarts. I would suggest trying 1 deep dish pie crust and hopefully everything will fit in it. Also I made one batch with the bacon one without. It turned out much better without the bacon. Based on my research bacon is not used in many other traditional onion tart recipes. Lastly I did not have nutmeg so I used McCormick's Allspice. This addition really made the difference and would suggest using it. Read More
(18)
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Rating: 5 stars
11/29/2010
Great guideline recipe... I used 4 medium vidalias 1 cup of half & half generous amounts of salt pepper a splash of aged balsamic and a bit (like 2 teaspoons) of brown sugar nutmeg as recommended and thinly sliced bits of 1 precooked sausage. It generously filled 1 deep dish crust. This dish was delicious-- savory and sweet at the same time and very moist and filling. Thank you Nadine Read More
(16)
Rating: 5 stars
08/14/2012
We just finished eating this for supper with corn on the cob it was super good! I didn't use bacon because we didn't have any. Funny thing is that without even saying anything my husband said it would have been even better if I put some bacon in... So note to self: make sure to add the bacon:) Read More
(13)
Rating: 5 stars
05/03/2011
Had this in France 16 years ago. I didn't like onions then... I had a second helping. I wanted to introduce my wife to it (now that I've come to my senses on onions). This seems to be the closest recipe to what I recall. Was easy to cook and quite tasty. Read More
(13)
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Rating: 5 stars
03/23/2009
We liked this but each one of us thought something about it could be improved! One didn't care for the bacon with the onions one thought it needed more herbs to flavor it one thought we should use fewer onions etc! I put this into a whole wheat pie crust and I used soy milk instead of milk and cream. This might be great for a brunch! Read More
(11)
Rating: 5 stars
05/03/2010
This was amazing. My super picky 12 year old daughter loved it and even my 2 year old ate a piece. I don't think I could fit 5 onions in one pie shell though since Idaho has some really big onions so I made 2 pies instead. It keeps really well in the fridge for about a week if you have any left overs. Overall this is just an amazing recipe and I can't wait to make it for company. Read More
(11)
Rating: 5 stars
09/06/2011
I see I'm the only one whose tart came out a bit too watery. I think I used onions that were too large and next time I would saute them longer - perhaps caramelize them. It did taste great though! Good with steaks! Read More
(8)
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