French Onion Tart

This French onion tart fills your mouth with a subtle sweetness of onions and a rich, creamy texture you will not be able to resist.

If someone had told me as a kid that I would one day be raving over a recipe where the main ingredient was onions, I would have thought they were crazy. Furthermore, if that same someone had told me my picky-eater sister was the one who convinced me to try it, I would have probably fainted.

Too much of an exaggeration? Not really. The thing is, when you cook sweet onions long enough with butter and some salt, something magical happens.

Magical caramel-y sweet goodness happens. Add the cream and pancetta and you’ve basically gone to food heaven.

I happened upon this recipe purely by chance. My sister recently had major surgery {I am happy to report that all went well and she is doing fantastic!} and I went to stay with her for a week to help during her recovery.

While I was there, she told me about this amazing onion tart she had made using a recipe that her French teacher had given her. I was taken back, since my sister has never liked onions. Ever.

My sister raved and raved about it so much that I gave in and decided to make it. Oh my was it ever delicious. The onions didn’t even taste like onions {this is that magical transformation I was telling you about}.

Not a fan of eggs? No problem. This isn’t one of those kinds of tarts. It’s not anything like my caramelized onion and spinach crustless quiche, so no eggy taste or even texture.

The cream, though. So rich, so good. It really wouldn’t be the same without it.

I will admit that it took longer than I had hoped for the onions to brown, but it was worth it. And, once they finally are brown, you are near the finish line.

All that’s left for you to do is a few more minutes of cooking and a little whisking. And the baking. We can’t forget the baking.

The result is this most delicious onion tart with pancetta. What’s not to love about pancetta? I mean hello, it’s basically bacon’s cousin.

This French onion tart is amazing with a good bottle of champagne, prosecco or sparkling wine. And don’t be surprised if you end up eating more than one slice like I did.

French Onion Tart

This French onion tart fills your mouth with a subtle sweetness of onions and a rich, creamy texture you will not be able to resist.

15 minPrep Time

1 hr, 30 Cook Time

1 hr, 45 Total Time

Yields 8-10

Author:

Rachel Willis

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Ingredients

• 1 prepared pie crust, unbaked
• 2 Tablespoons unsalted butter
• 2 pounds sweet onions
• 7.5 ounce crème fraîche
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces lardons fumés or panchetta

Instructions

1. Pre-heat oven to 400º
2. Peel and thinly slice onions - use a mandoline if available
3. In a cold large skillet, place onions and butter; add salt
4. Cook onions on medium heat, stirring occasionally
5. Cook onions until soft and caramel in color, about 1 hour
6. Add lardons fumés or pancetta and cook until hot
7. Remove from heat; set aside
8. Spray a tart pay with non-stick cooking spray
9. Place the pie crust in the pan and add onion mixture
10. In a large bowl, whisk together the crème fraîche, eggs and pepper
11. Pour over onion mixture in pie shell
12. Place in oven and bake at 400º for 25-30 minutes

Notes

Smoked bacon may be substituted for the lardons fumés. I used pancetta.

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 33
% Daily Value*


• Total Fat: 1 g 1.54%
• Saturated Fat: g 0%
• Cholesterol: mg 0%
• Sodium: mg 0%
• Potassium: mg 0%
• Total Carbohydrate: 3 g %
• Sugar: g
• Protein: 2 g
• Vitamin A: 0%
• Calcium: mg 0%
• Iron: mg 0%
* Percent Daily Values are based on a 2000 calorie diet.




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