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September 2, 2014
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Food
Alsace Onion Tart

  • 1 unbaked 9-inch pie crust
  • 6 slices bacon ( 1/4 pound)
  • 1 tablespoon butter
  • 6 large onions, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 4 whole eggs
  • 1/8 teaspoon ground nutmeg

Heat a 10-inch skillet and cook bacon until crisp. Drain on paper towels, then crumble. Discard bacon fat.

To same pan, add butter. When melted, add onion slices and crumbled bacon. Cook approximately 12 to 15 minutes or until onions are slightly soft. They should not brown, but they should turn almost transparent. Season with salt and pepper.

Take pan off heat and sprinkle on the flour. Add cream and mix well to blend. Add eggs one at a time and continue to mix until all is incorporated.

Pour mixture into prepared pie shell, sprinkle with nutmeg and place in preheated 400-degree oven. Bake 35 to 40 minutes or until top is brown. Serves 4 to 8.

Sunday, September 29, 2002

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