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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Onion Tart Recipe

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This recipe for Onion Tart, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


3 TB olive oil
2 TB butter
3-1/2 oz. bacon
1 pound onions, thinly sliced
1 TB honey
1 TB b balsamic vinegar
A few sprigs of fresh thyme
All-purpose flour
Store bought puff pastry dough

Preheat oven to 400║

Hat the olive oil and butter in a large sautÚ pan over medium-high heat. Add the bacon and fry until brown--about 3 minutes. Lower the heat to medium-low, add onions, season with salt and pepper and cook until tender and golden brown--about 15 minutes.

Add honey, balsamic vinegar and thyme, increase the heat to high and boil to reduce for 2-3 minutes. Take off heat and set aside to cool.

Roll out puff pastry dough to 1/2-inch thick. Line a 10-inch tart pan with the pastry and prick the bottom several times with a fork. Trim the edges.

Scoop the onion mixture into the tart shell.

Bake until pastry is crisp and golden--about 20 minutes. Let cool for 5 minutes before DRIZZLING WITH OLIVE OIL and serving.

Personal Notes:
Personal Notes:
This is rich but can be served as a main meal with a salad.




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