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Tarte a l'oignon (French Onion Pie)

 
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This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

Yield

8

servings

Prep

40

min

Cook

30

min

Ready

70

min

Trans-fat Free
 

Ingredients

6 slices bacon
low sodium, cut into 1" pieces
4 medium sweet vidalia onions
thinly sliced
1 teaspoon salt
¼ teaspoon black pepper
freshly ground
*
2 teaspoons brown sugar
light or dark
1 splash balsamic vinegar
preferably aged
*
¾ cup light cream (half&half)
or light cream
1 tablespoon unbleached all-purpose flour
or regular
4 large eggs
or 3 jumbo eggs
1 pinch nutmeg
ground
*
1 x pie shell (9 inch)
unbaked

Directions

  1. Preheat oven to 400℉ (200℃).

  2. Brown bacon pieces in skillet over medium heat. Remove from skillet, reserving 4 tablespoons of fat in the skillet, and drain on paper towels; reserve bacon pieces.

  3. Place the sliced onions in the same skillet with the reserved fat and cook over medium to medium-high heat until evenly browned, about 15 minutes. Season with the salt, pepper, brown sugar and balsamic vinegar. Sprinkle the flour over the onions and stir to blend and cook flour, about 2 minutes. Stir in the half and half. Cook, stirring, over medium heat until the mixture thickens.

  4. Remove from heat and stir in the reserved bacon pieces. Set aside to cool for 10 minutes.

  5. In a mixing bowl, beat eggs until frothy and light yellow, about 3 minutes. Stir in the onion mixture, ONE SPOONFUL AT A TIME, mixing well, until all the onion mixture has been stirred into the eggs and all is thoroughly blended.

  6. Pour mixture into unbaked pie shell; sprinkle with the nutmeg.

  7. Bake in the preheated oven for 30 to 35 minutes, until set and nicely browned. Remove from oven and cool on rack at least 5 minutes before serving.

NOTE: I have added a lattice top made with previously leftover dough scraps. I egg washed them and sprinkled with coarse salt before baking the pie. This is purely optional.

 

* not incl. in nutrient facts

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Comments

sean
GTA, Ontario, Canada
 almost 4 years ago

This recipe looks fantastic Lynn! Can't wait to give it a go. Bacon + onions are made for each other.

Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 23949% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 593mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 14%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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