French Onion Tart - The Old Vintage Way
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 people
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Calories
569 kcal
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Cuisine
French, Vegetarian
French Onion Tart - The Old Vintage Way
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French Onion Tart is a delightful, super easy, healthy, and economical dinner. Fall is here and this dish is perfect starter of the season.
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Ingredients
- 1 pie crust
- 2 pounds sweet onions peeled and finely sliced
- 2 tablespoons olive oil
- 2 cups heavy cream
- 4 eggs
- 2 tablespoons flour
- 1 cup Emmenthal cheese grated (optional)
- salt and pepper
- nutmeg
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Instructions
- Preheat the oven to 400F.
- Spread a thin layer of butter on a 10-inch diameter pie pan. Roll out the pie crust over it and press the bottom border to fit the pie crust.
- Peel the onions and slice them thin by hand or with the help of a mandoline.
- In a wide bottom pan, add two tablespoons of olive oil over medium-high heat. Add the onion slices and cook at medium heat for about 20 minutes, stirring once in a while. You want the onions to become translucent but not brown. Lower the heat if that happens.
- Add the two tablespoons of flour over the onions, mix well, and continue cooking for about 2 more minutes. It will look and feel thicker consistency.
- Add the heavy cream to the onion mixture. Mix well and cook at low heat for another 2 minutes.
- In a bowl, whisk your eggs with salt, pepper, and nutmeg. Add the egg mixture to the onion mixture. Mix well until the eggs and onion mixture is well incorporated.
- Drop the onion mixture into the pie crust. Smooth the top. Add the grated cheese over it, an optional step.
- Place the pie dish over a cookie sheet. Place in the hot oven and bake for 20 minutes. Serve hot.
Notes
- I always use parchment paper when I bake. It's a habit, I know, but it removes all the worries about the pie base getting stuck to the pie dish.
- To avoid sogginess when backing, scatter the topping more thinly in the middle of your pastry.
- Have your oven fully heated before adding your tart for baking.
- I always use parchment paper when I bake. It's a habit, I know, but it removes all the worries about the pie base getting stuck to the pie dish.
- To avoid sogginess when backing, scatter the topping more thinly in the middle of your pastry.
- Have your oven fully heated before adding your tart for baking.
- One recommendation is to use a ceramic or metal dish to prepare this recipe. Glass will cook faster and tends to burn the crust.
- I placed the tart over a cookie sheet to put in the oven and bake. This prevents any spilling from making a mess in your oven.
- Slice all your onions with a mandoline, a must in my kitchen. You will love how perfect each slice will be and of course cook.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
46g
(71%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
106mg
(35%)
Sodium
183mg
(8%)
Potassium
298mg
(9%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
1317IU
(26%)
Vitamin C
8mg
(9%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 183mg | 8% |
| Potassium | 298mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 8mg | 9% |
| Calcium | 249mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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