Tarte a L'oignon (French Onion Pie)

    (28)
    1 hour 20 mins

    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.


    19 people made this

    Ingredients
    Serves: 10 

    • 10 slices smoked bacon, cut into 2.5cm pieces
    • 5 medium yellow onions, thinly sliced
    • 1 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/2 cup (125ml) milk
    • 1/2 cup (125ml) thickened cream
    • 1 tablespoon plain flour
    • 4 eggs
    • 1 pinch ground nutmeg
    • 1 24cm (9 inch) unbaked pie crust

    Directions
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 degrees C (400 degrees F).
    2. 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.
    3. 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.
    4. Beat the eggs in a mixing bowl until light coloured 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.
    5. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

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    Reviews and ratings
    Global ratings:
    (28)

    Reviews in English (22)

    by
    22

    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!  -  09 Feb 2009  (Review from Allrecipes US | Canada)

    by
    17

    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.  -  20 Nov 2009  (Review from Allrecipes US | Canada)

    by
    17

    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!  -  20 May 2009  (Review from Allrecipes US | Canada)

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