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Classic Alsatian Onion Tart: Submitted by: | Date Added: 13 Sep 2011
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Ingredients

9 inch pie shells unbaked
4 tablespoons unsalted butter
4 tablespoons olive oil
1 ½ pounds yellow onions thinly sliced
pinch pinch nutmeg
pinch pinch salt
freshly ground pepper
¼ cup cream
3 large eggs
5 tablespoons bacon chopped

Cooking Instructions

1) Preheat oven to 400°F. In a heavy frying pan, melt butter and 2 tablespoons of the oil. When the oil and butter are hot, spread out the sliced onions, covering the pan, and cook them very gently until they are quite soft and pale gold. Stir them fairly regularly-they must not fry. The whole job should take about 10 minutes. Towards the end, season with nutmeg, some salt, and plenty of pepper.

2) In a mixing bowl, beat together the cream and the egg yolks. Add the cooked onions and thoroughly work them together with the cream-and-egg mixture. Keep stirring gently, off the heat, until it all thickens slightly.

3) Lightly spread the filling in the tart shell. Bake in the center of the oven, with the pie plate set on a baking sheet, for about 30 minutes.

4) Meanwhile, in a frying pan, quickly sauté the bacon bits until they are absolutely crisp. Sprinkle them evenly over the top of the tart as soon as it comes out of the oven. Server the tart very hot as the first course of the meal. It goes excellently with a glass of white Alsatian Sylvaner wine.



Travel & Leisure January 1985

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