Ingredients: |
Ingredients: 1-9-inch pie shell
FILLING:
5 1/2 Tbsp butter
4 onions, thinly sliced (about 7 cups)
1 clove of garlic, minced
1 Tbsp fresh thyme, minced
Kosher salt
Freshly ground black pepper
3 slices of bacon, cut into 1 1/2-inch strips
1/2 cup flour
1 1/2 cups whole milk
3 eggs
pinch of nutmeg
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Directions: |
Directions:Preheat oven to 375º F.
Blind bake the pie shell -- here is how you do that.
Lightly butter the shiny side of a 12-inch square of aluminum foil and line the pastry shell with it, shiny side down. Cover the foil with about 1 1/2 cups of beans or pastry weights. Bake pastry shell in oven for 20 to 25 minutes.
Remove the pastry shell from oven, discard the beans (or remove the weights) and remove the foil.
Put back in the oven and bake for a few minutes longer or until the pastry shell turns a light golden colour. Remove from the oven and place on a wire rack to cool.
TO PREPARE THE FILLING:
Heat 1 1/2 Tbsp of butter in a heavy-bottomed saucepan and add the onions, garlic, thyme, salt and pepper and also add 1 Tbsp of water. Cover the pan and cook over low heat for 25 to 35 minutes, stirring often, until the onions are soft and light amber colour.
Remove from heat and let cool.
Fry the bacon in a small skillet for about 3 or 4 minutes over a medium-high heat, or until cooked but not crispy.
Remove from heat, drain on paper towels, and set aside.
In a saucepan, combine the remaining 4 Tbsp of butter and the flour, and cook over low heat for 2 or 3 minutes, gently stirring.
Slowly whisk in milk, and stir continuously until the mixture thickens.
Remove from the heat and fold in the eggs one at a time.
Season with salt, pepper and nutmeg.
Fold in the bacon and the onion mixture.
Spoon the filling into the pastry shell and spread it evenly.
Bake in the preheated oven for 30 to 35 minutes or until filling is just set.
Slice and serve hot or at room temperature.
Serves 4 - 6 |
Personal
Notes: |
Personal
Notes: This is one of Barry's favourites...for years I have looked for the perfect Alsatian Onion Tart recipe. This one is it! It is from Hubert Keller, who is from Alsace.
I served this for lunch when our friend, Steve McElmurray visited at the cottage in 2016. I served it with a Boston Bibb salad (with walnut vinegrette) on the side.
And the wine of choice was a dry Alsatian Reisling....but a full-bodied Alsatian Pinot Gris would be good too.
This recipe also lends itself, very easily, to small muffin-sized tarts.
If you want to do small tarts the timing is:
Blind bake shells at 375-degrees F. for 8 minutes;
Finish filled tarts at 375-degees F. for 17 minutes
QUIP:
"I wonder if other dogs think poodles are members of a weird religious cult."
--Rita Rudner
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