Alsatian Onion Tart

Alsatian Onion Tart
Photo by Scott Phillips


  • 1/3 cup (about 1-¼ oz.) finely grated Gruyère
  • 2 Tbs. unsalted butter
  • A sprinkling of granulated sugar
  • 1 partially baked tart shell in a 10-inch porcelain quiche pan or a 10-½- or 11-inch metal tart pan
  • 4 medium onions, cut in half and very thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3 large eggs
  • + 3 more ingredients
    • 1-¼ cups heavy cream
    • 2 Tbs. vegetable oil
    • A tiny pinch nutmeg (preferably freshly grated)

Heat the oil and butter in a cast-iron or other heavy-based 10- to 12-inch skillet. Add the onions and sugar, season with salt and pepper, and sauté over medium-high heat, stirring frequently, until lightly browned. Lower the heat and continue to cook the onions until very soft and evenly browned...

View full recipe at Fine Cooking


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