The Famous Onion Tart of Alsace, France

A pastry shell teeming with sweet, caramelized onions embedded in rich eggs and cream.


1 1/2 pounds (about 7 medium) yellow onions

4 tablespoons butter

2 tablespoons vegetable oil

5 large eggs

1 cup heavy cream

1 teaspoon salt

1 teaspoon pepper

2 deep dish pie shells (8")

      The Recipe

Preheat oven to 350 degrees F.

Coarsely chop the onions.  In a large skillet, melt the butter with the oil.  Saute the onions over a medium flame until soft and lightly golden, about 15 minutes.  Set aside to cool.

In a large bowl, beat eggs.  Stir in cream, salt, pepper and the cooled onions.  Divide mixture between both pie shells and place on large baking pan.  Bake 30 minutes, or until set and lightly browned.  Serves 4 - 6.  One pie may be frozen for future use.



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Copyright © by Robin Benzle. All Rights Reserved