Caramelized Onion Tart

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


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.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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