Tarte à l’oignon

“Whoa there” you might be saying. Yes, that’s french. But it’s ok, really, I promise. Take a deep breath.

I made this about a month ago when I found this blog and I adored it. I will warn you though, that I was the ONLY person in my home who felt that way. Everyone else greatly disliked it.  It is very french/European in nature and if you have issues with texture in food, or if you are incredibly picky, I wouldn’t go here.

But oh, my, if you have a savory taste palette and you love grilled onions, you will love this so very much. It’s heavenly…

Onion Pie (Tart a l’oignon)

1 pie shell, unbaked
1 pound of onions, chopped (use Vidalia if you can!)
4 tablespoons butter
1 tablespoon olive oil (or grapeseed oil)
2 tablespoons flour
1 cup milk
1 cup heavy cream
4 eggs
1/4 teaspoon nutmeg
salt and pepper to taste

DIRECTIONS

1.Cook the onions slowly in the butter and oil for 30 minutes, stirring occasionally. They should caramelize. *Just walk away from them. Don’t fuss and muss with them. Let the pan do it’s work! Try to only stir them twice.

2.Add flour and stir, cooking for two more minutes. Add milk and cream and cook another two minutes. Remove from heat.

3.Beat the eggs in a bowl, adding nutmeg and salt and pepper. Stir in the onion mixture and pour the resulting mixture into the pie shell.

4.Bake at 400° F for 25 minutes. The center should be set, not gooey.

Allow to set up for a few minutes and then serve. This is excellent with a savory salad like a Greek or Salad Nicoise.

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