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Tarte a l'Oignon (French Onion Pie)

Tarte a l'Oignon (French Onion Pie)


"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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1 h 20 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 19
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My family, coworkers and friends ask for this dish at almost every potluck or holiday event. PS: I always use yellow(brown) onions as they are sweeter, never white or red. ---- Update I love se...

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...

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; t...

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 recom...

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 ...

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 clo...

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 shou...

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 o...

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, ...

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