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French Onion and Bacon Tart


Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. This tart can be served hot or at room temperature and pairs well with a green salad as a main course. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325 degree oven for 10 to 15 minutes.

servings:Makes 6 to 8


  • Crust
  • 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
  • 1 tbls sugar
  • 1/2 tsp table salt
  • 8 tbls unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
  • 2-3 tbls ice water
  • Filling
  • 4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
  • Vegetable oil, if needed
  • 1 1/2 pounds onions, halved through root end, peeled, and cut crosswise into 1/4 inch slices (about 6 cups)
  • 3/4 tsp table salt
  • 1 sprig fresh thyme
  • 2 large eggs
  • 1/2 cup half-and-half
  • 1/4 tsp ground black pepper
French Onion and Bacon Tart photo
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