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French Onion Tart - The Old Vintage Way

French Onion Tart is a delightful, super easy, healthy, and economical dinner. Fall is here and this dish is perfect starter of the season.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 569 kcal
Course: Appetizer , Dinner
Cuisine: French , Vegetarian

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400F.
  2. 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.
  3. Peel the onions and slice them thin by hand or with the help of a mandoline.
  4. 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.
  5. 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.
  6. Add the heavy cream to the onion mixture. Mix well and cook at low heat for another 2 minutes.
  7. 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.
  8. Drop the onion mixture into the pie crust. Smooth the top. Add the grated cheese over it, an optional step.
  9. 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

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

% 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.