Tarte a L'oignon (French Onion Pie) Recipe - Allrecipes.com
Tarte a L'oignon  (French Onion Pie) Recipe
  • READY IN ABOUT hrs

Tarte a L'oignon (French Onion Pie)

Recipe by  

"This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
  3. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
  4. Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
  5. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
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Reviews More Reviews

Mar 23, 2009

I am the author of this recipe and I gave it 5 stars on behalf of my family, coworkers and friends that ask for this dish at almost every potluck.

 
Nov 20, 2009

This Onion Tart turned out great! It was very smooth and contrary to some other reviewers, was not too oniony. I only used 4 white onions, used regular pie crusts (not deep dish), and had enough batter for almost 2 tarts. I would suggest trying 1 deep dish pie crust and hopefully everything will fit in it. Also, I made one batch with the bacon, one without. It turned out much better without the bacon. Based on my research, bacon is not used in many other traditional onion tart recipes. Lastly, I did not have nutmeg so I used McCormick's Allspice. This addition really made the difference and would suggest using it.

 
May 21, 2009

This is amazing. It's a little much for a weekday dinner but I can't wait to make it for friends! I used a HUGE Vidalia onion and 3 little yellow onions, and next time it will be all Vidalias; they add the best flavor. I loved the addition of the nutmeg, it really gives it a special something. Thanks for a super recipe!

 
Nov 29, 2010

Great guideline recipe... I used 4 medium vidalias, 1 cup of half & half, generous amounts of salt, pepper, a splash of aged balsamic and a bit (like 2 teaspoons) of brown sugar, nutmeg as recommended, and thinly sliced bits of 1 precooked sausage. It generously filled 1 deep dish crust. This dish was delicious-- savory and sweet at the same time and very moist and filling. Thank you Nadine

 
Mar 23, 2009

We liked this, but each one of us thought something about it could be improved! One didn't care for the bacon with the onions, one thought it needed more herbs to flavor it, one thought we should use fewer onions, etc! I put this into a whole wheat pie crust, and I used soy milk instead of milk and cream. This might be great for a brunch!

 
May 03, 2010

This was amazing. My super picky 12 year old daughter loved it and even my 2 year old ate a piece. I don't think I could fit 5 onions in one pie shell though since Idaho has some really big onions so I made 2 pies instead. It keeps really well in the fridge for about a week if you have any left overs. Overall, this is just an amazing recipe and I can't wait to make it for company.

 
Sep 05, 2011

I see I'm the only one whose tart came out a bit too watery. I think I used onions that were too large, and next time, I would saute them longer - perhaps caramelize them. It did taste great, though! Good with steaks!

 
Nov 22, 2007

I made this without the bacon. Instead, I had eye of round steaks sliced very thin I barely browned and put in the crust before I put anything else in. I loved it, my husband and granddaughter didn't. It was excellent the next day to me.

 

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Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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