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.

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!

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!

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.

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.