I tried to find a classic french onion tart recipe on teh internets. I got nowhere. Most of the recipes were overly fussy and silly, like the one that wants me to both stir frequently and to cover the onions with parchment paper. Or it wants you to make a redonkulously fussy crust.
So I printed out a ridiculously fussy recipe and altered it according to what I wanted to do. It turned out to be crazily delicious.
Bacon and Onion Tart
- 6 or 7 strips of bacon, cut into 1/8 inch pieces
- 2 pounds of yellow onions, sliced thinly
- 4 tablespoons butter
- 5 eggs
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon nutmeg
- 1 cup heavy cream
- 1 pie crust – pre-baked. *
* Pick a recipe, make it, roll it out into a pie plate, stab it a bunch, bake it for awhile, set it aside while you make the filling.
Pre-heat the oven to 400 degrees
– In a cast iron pan, brown up the bacon. Cook it till it’s nicely crispy but do not burn it. Set aside, drain off the bacon juice.
– The onions should be sliced, not chopped, so cut them in half, root to tip and then slice them thinly, as thin as you can.
– In the same pan you browned the bacon melt the butter and add the onions, most of the salt and most of the pepper. Saute them on medium low. Don’t hurry this process, it will take a while, you are going to caramelize the crap out of these onions. You want them to slowly caramelize, so stay close to the stove and babysit these things. Stir frequently but not constantly. Expect this to take 30 to 40 minutes. Grab a book and a drink and get cozy in the kitchen. This is worth it.
– When the onions are a lovely light brown color add the bacon back, turn off the heat.
– In a bowl, mix the eggs, rest of the salt, pepper and all of the nutmeg. Whip the eggs well.
– Mix in the heavy cream
– Stirring constantly, mix in the onions and bacon. You stir constantly when you add them because if you do not you will end up with half scrambled eggs and half batter. Euw. So stir constantly when you add the onions and bacon.
– Pour the mixture into the pie shell, make sure it’s spread out.
– Bake for 40 minutes or until set.
– Cool it for 15.
– Eat it.