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
ALSACE ONION TART
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.
Categories Egg Onion Appetizer Bake Dinner Lunch Bacon Spring Party Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course or 10 first-course servings
Number Of Ingredients 19
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 400°F.
- Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
- Prepare filling while shell bakes:
- Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
- Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
- Fill and bake tart:
- Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.
ALSACE ONION TART (TARTE à L'OIGNON)
A savory onion tart that is perfect for a brunch or appetizer
Provided by Pat Nyswonger
Categories Appetizers
Time 1h45m
Number Of Ingredients 15
Steps:
- Blend flour and salt together in a large bowl. Cut in the butter using a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix the vinegar and 5 tablespoons of ice water together and drizzle evenly over the flour mixture and gently stir with a fork
- Squeeze a small handful: If it doesn't hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface. Gather dough together with pastry scraper and press into a ball, and then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough on a floured surface with a floured rolling pin into a 15-inch round and fit into a 11″ tart pan, lifting and gently pressing into the pan. Trim excess dough, leaving a ½-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes. (If using a tart pan with a revomable bottom place the pan on a baking sheet when putting it into the oven).
- Put oven rack in middle position and preheat oven to 400°F.
- Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer baked shell to a rack to cool. (Reduce oven temperature to 375 degrees)
- Place the bacon into a cold skillet, and cook over medium heat until browned. Remove bacon from skillet and drain on paper towels, reserve 4 tablespoons of the bacon fat.
- Add sliced onions to the skillet with the reserved bacon fat and cook onions with ¾ teaspoon salt and ½ teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover skillet with a lid and continue to cook, stirring frequently until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool completely.
- Whisk together the cream, eggs and yolks, nutmeg, thyme, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl, then stir in onions.
- Pour filling into tart shell, spreading onions evenly, sprinkle ½ cup of grated Gruyere cheese evenly over the top and bake until filling is set and top is golden, 40 to 50 minutes. Serve warm or at room temperature
Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 324 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
More about "alsace onion tart tarte à loignon recipes"
TARTE A L’OIGNON RECIPE | WINE ENTHUSIAST
From winemag.com
ONION TART (TARTE à L'OIGNON) RECIPE : SBS FOOD
From sbs.com.au
THE ULTIMATE FRENCH ONION TART RECIPE (TARTE à L'OIGNON)
From ashleyabroad.com
TARTE à L'OIGNON OR ONION TART RECIPE, WINE PAIRING
From pinterest.com
ANDRES ONION TART RECIPES - NDALU.UK.TO
From ndalu.uk.to
TARTE A LOIGNON RECIPE BY AMIT KUMAR - FOODHOUSEHOME.COM
From foodhousehome.com
TARTE A L’OIGNON RECIPE BY FARM.FARES - DAMNDELICIOU.COM
From damndeliciou.com
TARTE A L'OIGNON (FRENCH ONION PIE) RECIPE - FOOD HOUSE
From foodhousehome.com
ALSACE ONION FLAN RECIPES - NDALU.UK.TO
From ndalu.uk.to
RECIPE FOR ALSACE ONION TART - VINS D'ALSACE
From vinsalsace.com
ONION TART FROM ALSACE (TARTE à L'OIGNON ALSACIENNE) RECIPE | EAT …
From eatyourbooks.com
TARTE A LOIGNON RECIPE BY AMIT KUMAR - NDTV FOOD
From food.ndtv.com
INTERFRANCE: ONION TART RECIPE, ALSACE SPECIALTY APPETIZER, …
From interfrance.com
TARTE A L’OIGNON | FRENCH ONION TART RECIPE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
ALSATIAN CHEESE TART RECIPES - NDALU.UK.TO
From ndalu.uk.to
THE ULTIMATE FRENCH ONION TART RECIPE (TARTE à L'OIGNON)
From recipegoulash.cc
FRENCH ONION TART RECIPES - NDALU.UK.TO
From ndalu.uk.to
TARTE à L'OIGNON | TRADITIONAL SAVORY PIE FROM ALSACE, FRANCE
From tasteatlas.com
ALSATIAN TARTE FLAMBEE RECIPES - NDALU.UK.TO
From ndalu.uk.to
RECIPE FOR ALSACE ONION TART - VINS D'ALSACE
From vinsalsace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love