Reviewed: 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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5 users found this review helpful

Reviewer:

Ruth

Cooking Level: Expert

Reviewed: Feb. 9, 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.

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15 users found this review helpful

Reviewer:

Nadine S

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

Reviewed: Mar. 21, 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!

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6 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: May 20, 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!

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11 users found this review helpful

Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: 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.

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10 users found this review helpful

Reviewer:

em's gems

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Lawrence, Kansas, USA

Reviewed: Apr. 29, 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.

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7 users found this review helpful

Reviewer:

FatDave

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Nov. 26, 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

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8 users found this review helpful

Reviewer:

reciprocipe

Cooking Level: Intermediate

Living In: Clifton, Texas, USA

Reviewed: May 2, 2011

Had this in France ~16 years ago. I didn't like onions then... I had a second helping. I wanted to introduce my wife to it (now that I've come to my senses on onions). This seems to be the closest recipe to what I recall. Was easy to cook and quite tasty.

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4 users found this review helpful

Reviewer:

Xander

Reviewed: Sep. 5, 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!

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5 users found this review helpful

Reviewer:

Avocat

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Aug. 14, 2012

We just finished eating this for supper with corn on the cob, it was super good! I didn't use bacon because we didn't have any. Funny thing is that without even saying anything, my husband said it would have been even better if I put some bacon in... So note to self: make sure to add the bacon :)

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2 users found this review helpful