French Onion Tart - The Old Vintage Way
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 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
Description
This recipe begins by preparing a pie crust pressed into a buttered 10-inch pan. Sweet onions are thinly sliced, ideally with a mandoline for uniformity, then gently cooked with olive oil over medium heat until translucent but not browned, preserving their natural sweetness. Flour is stirred in to thicken the mixture slightly before heavy cream is incorporated and cooked briefly on low heat.
Eggs whisked with salt, pepper, and nutmeg are added to the onion mixture, creating a smooth custard that binds the tart filling. This mixture is poured into the prepared crust and topped, optionally, with grated Emmental cheese for added richness and browning.
The tart is baked in a fully preheated oven until the filling sets and the crust turns golden. Using parchment paper under the crust helps prevent sticking and sogginess. Baking on a cookie sheet catches any overflow, minimizing oven mess. This tart is suitable as a light lunch or accompaniment to a salad.
Choosing a ceramic or metal baking dish is recommended to prevent overly rapid crust browning that can occur in glass dishes.
Ingredients
- 1 pie crust
- 2 pounds sweet onion peeled and finely sliced
- 2 tablespoons olive oil
- 2 cups heavy cream
- 4 egg
- 2 tablespoons flour
- 1 cup Emmenthal cheese grated (optional)
- salt
- black pepper
- nutmeg
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
- Use parchment paper to prevent the pie crust from sticking to the pan.
- Scatter the filling more thinly in the center of the crust to avoid sogginess.
- Ensure the oven is fully preheated before baking the tart for even cooking.
- Prepare the tart in ceramic or metal dish to avoid faster crust browning common with glass pans.
- Place the tart on a cookie sheet while baking to catch any spills and keep your oven clean.
- Slice onions thinly with a mandoline for even cooking and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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