French Onion Tart

French Onion Tart

There is a grand debate in my house; mostly it consists of me knowing French onion soup is freakin’ delicious and everyone else being wrong. It does, however, mean I can’t just cook French onion soup for dinner, much to my sadness. (Well, and our lack of appropriate crocks. That is also an issue in my inability.) As such, I have to find other ways to sneak delicious French onioniness into our meals.

Enter this tart! It has all the flavor of French onion without the soupy brothiness. That makes it an easier sell for folks around here, whose main complaint about French onion soup is that once the cheesy crouton is gone, there’s not much to it. While I don’t precisely agree (I also enjoy the oniony broth), I do understand the merit of their complaints. I was thrilled to find this recipe and couldn’t wait to try it! It was pretty popular, with everyone enjoying the tart.

French Onion Tart, adapted from smitten kitchen

1 refrigerated (or frozen) pie crust
4 medium/3 large yellow onions, halved and sliced thin
1 Tbsp. butter
1 Tbsp. olive oil
Pinch sugar
1/2 c. beef broth
2 Tbsp. brandy
2-3 oz. Gruyere, shredded
1 egg
1/2 c. heavy cream
Salt and pepper to taste

If you’re using a refrigerated crust, hie it into a pie tin and stick it back in the fridge. If you’re using a frozen one, let it thaw.

Warm the butter and olive oil in a large skillet over medium-low heat. Add the onions and sugar and stir. Cook for 45 minutes or so, stirring every few minutes, until the onions are deeply caramelized. Heat the oven to 400F about now. Add the beef broth and brandy to the onions, then turn the heat up to high and scrape up all the delicious brown bits. Cook until the onions are almost dry and taste for seasoning.

Mix the cream and egg. Fetch the pie crust and spread the caramelized onions in it. Pour the egg and cream mixture on and sprinkle with the cheese. Bake for 35-40 minutes, until the cheese is deliciously browned. Serve warm!


~ by iliadawry on 8 May 2013.

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