What’s there not to like about caramelized onions?

And really, what’s not to like about baking them into a tart, especially with Farmer Kim’s fresh eggs?

We had larger pieces of tart for dinner last night and I had a small piece for breakfast this morning. It was a savory, tasty treat for both meals. My dad was a huge fan of onions; he would have loved this!

Caramelized Onion Tart

adapted from Matthew Goodman’s Tarte a L’Oignon

1 pie crust, pre-baked

2 Tbsp butter

2 Tbsp olive oil

1 1/4 lbs onions, sliced

2 tsp flour

2 eggs, lightly beaten (from Farmer Kim)

1/2 cup heavy cream

1/2 cup milk (I used 2%)

1/2 tsp Kosher salt

1/8 – 1/4 tsp Freshly ground black pepper

Directions

Heat the oven to 475F.

In a large skillet, heat the butter and olive oil over medium-low heat.  Add the onions and cook – stirring often, until they are lightly caramelized, about 35 minutes.

Add the flour and cook for 5 minutes. Transfer to a medium-sized bowl and cool.

In a large bowl, mix the eggs, cream, milk, salt and pepper.

Add the onions and stir to combine.

Pour the egg mixture into the crust.

Place the tart on a baking sheet and bake for 10 minutes.  Reduce the heat to 375F and bake until the filling is set and lightly browned, approximately 20 – 25 more minutes.

Serve and enjoy!

Serves 4 – 6.