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tarte a l'oignon (french onion pie)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a traditional French-Canadian recipe. The bacon and caramelized onions produce a creamy sauce that bakes nicely in the pie shell. It makes a simple but lovely side dish, or you can serve it for a light lunch with a tossed salad or bread.

►
(1 rating)
yield 8 -10
prep time 45 Min
cook time 25 Min
method Bake

Ingredients For tarte a l'oignon (french onion pie)

  • 8 slice
    bacon, cut into 1-inch pieces
  • 5 md
    sweet onions (such as vidalia), thinly sliced
  • 1 tsp
    salt
  • 1/8 tsp
    black pepper
  • 2 tsp
    brown sugar (optional)
  • 1/2 c
    milk
  • 1/2 c
    heavy cream
  • 1 Tbsp
    all-purpose flour
  • 4
    eggs
  • 1 pinch
    ground nutmeg
  • 1
    (9-inch) unbaked pie crust

How To Make tarte a l'oignon (french onion pie)

  • 1
    Preheat oven to 400°F (200°C).
  • 2
    Place the bacon pieces into a skillet, and cook over medium heat until browned. Transfer bacon to paper towel to absorb excess fat.
  • 3
    Leave 4 tablespoons bacon fat in skillet, discard remaining bacon fat. 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, pepper and brown sugar (if using). 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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