TARTE A L'OIGNON (FRENCH ONION PIE)
This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.
Provided by QuebecGirl
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
- 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 and pepper. 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.
- 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.
- Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 20.7 g, Cholesterol 110.7 mg, Fat 25.4 g, Fiber 2.6 g, Protein 8.9 g, SaturatedFat 9.3 g, Sodium 601.4 mg, Sugar 5.6 g
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
FRENCH ONION AND BLUE CHEESE TART
In this festive tart from Nadiya Hussain, onions are the star: in pride of place on a layer of puff pastry and crumbled blue cheese. Serve as an appetizer.
Provided by Nadiya Hussain
Time 45m
Number Of Ingredients 11
Steps:
- Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
- Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
- Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
- While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
- Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
- Brush the edges with the egg and bake for 20 minutes, until golden all over.
- Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
- Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
- Take out and let cool for 10 minutes before eating, sprinkled with the chives.
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FRENCH ONION TART RECIPE L PANNING THE GLOBE
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5/5 (2)Total Time 3 hrsCategory Side DishCalories 253 per serving
- Cut butter into small chunks and transfer to the bowl of a food processor fitted with the s-shaped chopping blade. Add flour, and salt. Pulse about 10 times. Then add the water and pulse about 10 more times or until the texture resembles cornmeal. Pour the mixture onto a clean surface and, using the heal of your hand, press it little by little, until the butter and flour are incorporated. Gather it into a ball. Flatten the ball into a disc. Cover with wax paper and refrigerate for 15 minutes, to firm it up a bit. Generously dust your work surface and rolling pin with flour to prevent sticking. Remove the dough from the fridge and roll it into a 13-inch circle. Line a 9 or 10-inch tart pan with the dough, trimming off the excess. Make several pricks in the bottom with a fork and refrigerate for 2 hours. (It can also be frozen until you’re ready to use it)
- Preheat oven to 400ºF. Cover the tart shell with foil and fill the bottom with dried beans. Bake it in the middle of your oven for 10 minutes. Remove the beans and foil and bake for another 5-10 minutes. You want the bottom to dry without coloring.
- Preheat the oven to 425ºF. In a large dutch oven or heavy pot combine olive oil, sliced onions, salt and 1/4 cup of water. Heat the mixture until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally. Spoon onions into a mixing bowl and set aside until cool. Pour off liquid that has accumulated around the onions and combine eggs with onions.
- Spread mustard over the bottom of the pre-baked tart shell, using a pastry brush. Spread the onion mixture evenly on top. Make a pretty pattern on top with the thyme sprigs and olives. Bake in the middle shelf of the oven for 30-40 minutes, until the top is golden brown. Serve at room temperature, cut into wedges.
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- To begin making French Onion Tart Recipe, make pastry dough first. Add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour.
- To make caramelized onions, heat butter in a wide pan. Add thin sliced onions into the pan and sweat the onions. Add salt and sugar, cook until onions are nice softened and browned evenly.
- Add balsamic vinegar, lime juice and thyme; increase heat to high; boil for 2--3 minutes to reduce, stirring occasionally.
- To prepare the tart preheat the oven to 200 degrees centigrade and line a tart sheet pan with parchment paper.
- Remove pastry from refrigerator and allow it to come to room temperature for 10 minutes. Divide the dough into equal portions and roll the dough to about 2-3 mm thick.
- Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes.
- Fill a parchment sheet with uncooked beans (This is only to avoid the tart to puff up and later the uncooked beans are removed and are not the part of the recipe).
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