To caramelize an onion takes a little time and patience but it is a very worthwhile investment. Deep golden in color, sweet and rich and flavorful, these simple slivers will elevate any recipe to a tasty new level. Exhibit A: This simple onion tart, with its smoky, salty bacon complementing the sweet onions and the cream filling with a touch of nutmeg for just the right degree of richness.. Add some crusty bread, a bottle of wine and a green salad, and you have perfect fare for a midweek summer picnic.
This recipe calls for a purchased pie crust but a home made crust would make it even more delicious.
- 1 pie crust baked in 9" or 10" tart or quiche pan
- 6 slices bacon
- 3 tbsp. butter
- 10 cups onions thinly sliced (about 2 pounds)
- 1 cup heavy cream
- 1 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. nutmeg
- 4 large eggs
- Preheat oven to 375.
- Over medium-high heat, cook bacon until crispy. Remove to paper towel to absorb grease and when cool enough to handle, cut into small pieces.
- Pour off all but 1 tsp. bacon fat. Add butter. When melted, add onions, salt and pepper. Cook stirring, for a few minutes, until beginning to wilt. Lower heat, and cook until deep golden, and very soft, about 45 minutes. Add bacon to the onions and combine well.
- Place the onions in the pie shell.
- Whisk together the eggs, cream and nutmeg. Gently pour over the onions.
- Bake about 25 minutes, or until the top is puffy and golden brown.