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Onion Tart

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Ingredients

Scale
  • 4 medium onions, halved and thinly sliced
  • 2 tablespoons butter
  • pinch salt, pepper, and brown sugar
  • 1 cup beef broth
  • 2 teaspoons whiskey
  • 2 ounces Gruyere or Swiss cheese, grated
  • 1 large egg
  • 1/2 cup heavy cream or half and half
  • 1 pie crust (homemade or pre-bought)

Recipe

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 3 tablespoons ice cold water

Instructions

  1. Pie Crust
  2. If homemaking, mix flour and salt together in a large bowl. Add butter and blend in with your hands or a pastry blender until dough begins to form small pea sized balls. Sprinkle in cold water and mix it with a spoon or a pastry blender. The mixture should hold together. Knead the dough into a ball.
  3. Preheat oven to 400 degrees. Lightly butter a 9-inch round tart pan, cake pan, or pie dish.
  4. Roll your dough out until it is about 11 inches in diameter. Carefully transfer the dough into the prepared dish. Lightly press the pie dough in and up the sides of the dish. Trim edges leaving a little bit to compensate for shrinkage. Chill for 15 minutes in the freezer.
  5. Once chilled, lightly butter a piece of foil and press it into your tart shell. Fill tart shell with pie weights, dried beans or rice bake for 12 to 14 minutes. Remove from oven, carefully remove foil and weights, and return to oven for another 5 to 7 minutes, until lightly golden at edges. Set aside until needed.
  6. Onion Tart Filling
  7. Melt the butter in a large skillet over medium heat. Add the onions to the pan, stir to coat with butter. Cook the onions for 10-15 minutes until starting to soften. Stir in the salt, pepper, and sugar. Reduce heat, cover with a lid and let caramelize, about 10 minutes. Pour in whiskey, balsamic vinegar, and beef broth. Simmer the mixture until the broth nearly completely disappears. Season to taste.
  8. Let onions cool before assembling tart, feel free to pop onions in freezer or fridge to speed up this process.
  9. In a mediu bowl, beat the egg and cream together. Pour the onions into the prepared tart dish and pour the custard over the top. Sprinkle cheese over custard and bake 25 to 30 minutes at 400 degrees. Serve warm.

Notes

  • If more filling is needed, feel free to add more than one beaten egg.

Find it online: https://prairiecalifornian.com/onion-tart/