Carmelised Onion Tarte - it's simple, it's decadent and best of all...it's an easy recipe. This gorgeous tarte can be served like any quiche - for breakfast, lunch, or dinner. The first time I had this tarte in Brussels, I just couldn't believe how damn good it was. It's the slow cooking of the onions that does it.
Click HERE for the video on TikTok.
Ingredients
- 2 lbs (about 7 cups total ) sweet onions - I used vidalia onions, cut these in a medium dice
- 3 Tablespoon butter
- 2 Tablespoons olive oil
- 1 1/2 Tablespoons flour
- 2 eggs
- 2/3 Cup heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- pinch of nutmeg
- 1/2 cup grated swiss cheese
- cooked pie pastry shell
Procedure
This is the most important part of the procedure. Don't try to cheat it and cut the time. Heat a large heavy skillet to low heat, cast iron if you have it. Add olive oil and butter and put all the onions in the pan. Cook stirring occasionally until they are super tender and golden in color. This will take at least an hour.
When the onions are done, sprinkle them with the flour and cook for a few more minutes to just cook the flour. Turn pan off and let the onions cool a little bit.
Preheat oven to 375º F.
Make the custard. Beat the eggs, add the heavy cream, salt, pepper and pinch of nutmeg.
Add the cooled onions and swiss cheese to the custard mix - incorporate well.
Pour custard mix into a par-baked pie shell and cook for about 25-30 minutes or until the pie does not jiggle when you shake it.