French classic tart of caramelized onions, bound with a savory custard with cheese and a hint of bacon.

A wonderful dinner for the whole family. Onions are one of the most versatile and cultivated vegetables. You can enjoy them raw or cooked. 

Caramelized Onion And Bacon Tart

Cooking them on medium to low heat to let their natural juices come out and become tender while caramelizing them. 

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Onions are rich in vitamins C and B. It is also a great source of potassium.

The caramelization process may take a bit longer to cook.

However, your taste buds will thank you once you bite into the tender and sweet flavor.

In this Article

Here are the cooking tips and step-by-step instructions for making this delicious onion tart.

Do not rush the caramelization process of the onions. Gentle, low heat and stirring frequently will give the onions a beautiful golden color without scorching them.

  • I use thick meaty bacon. Cooking it to a crisp will remove all the fat content. Do not burn it. Drain it on a paper towel.
  • Omit the bacon, and you have a great vegetarian dinner.
  • Partially Prebake the pie crust in the baking dish. A must and easy step. I  cut two (2) rounds of parchment paper to make this tart.

How to use the parchment paper and why.

With one sheet, I lined the bottom of the 9-inch baking dish.

Place the pie crust over it, lightly pick it with a fork, and place the second round over it.

Before placing it in the oven, I added pie weights.

Rice and beans will be appropriate too. Doing this step will prevent the pie from bubbling up and breaking.

Bake in the middle of the cooking rack for 12 minutes.

Remove and let it cool off as you finish cooking the onions. Remove the pie weights and parchment paper, and you are ready to add your onion custard cream over it.

Caramelized Onion And Bacon Tart

Substitutions

You can substitute the provolone with finely grated gruyere cheese.

Omit the bacon for more of a vegetarian tart. 

The Gruyere cheese will be richer in fat content and more keto.

Add 1 tablespoon of fresh thyme or tarragon if you wish.

Storage and Reheating

Store: Once your quiche is completely cooled off, wrap it with plastic wrap or aluminum foil and store in the refrigerator for up to three days.

Reheat: Select the amount you want to warm up, place it in a oven proof dish covered with foil, and warm it up in the oven at 325 degrees F for about 20 minutes

Side dishes and suggestions

Having friends over? You can cut this tart into small squares and serve it as an appetizer.

Place the squares on a baking sheet, and bake at 350F until warm, 5 to 8 minutes.

A crisp mixed green salad makes a great compliment and keeps it lighter, Butter Lettuce with Shallots Vinaigrette, with or without the shallots, is up to you.

If you enjoyed this caramelized onion and bacon tart recipe,  check out these flavorful recipes:

French Onion Tart – The Vintage Way

Lemon Tart

Apple PIe – French Apple Tart or Tarte Normande

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Caramelized Onion and Bacon Tart

5 from 9 votes
Caramelized Onion And Bacon Tart
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Author: Giangi Townsend
French classic tart of caramelized onions, bound with a savory custard with cheese and a hint of bacon. A wonderful dinner for the whole family.
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Ingredients 

  • 4 cups yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 6 ounces bacon, sliced into ¼ inch thick julienne
  • 1 cup heavy cream
  • 2 eggs
  • ½ cup provolone cheese
  • 2 tablespoons provolone cheese,
  • salt and pepper
  • 1 pie crust, ( pillsbury) part prebake in baking dish

Instructions

  • Preheat the oven to 350° F.
  • Heat the olive oil and butter in a large skillet until the butter melts. Add the onions and sauté, stirring occasionally, until translucent and golden, about 15 minutes.
  • Meanwhile, roll out the pie crust and press it in a baking dish that is about 1 ¼” inches deep and 9” in diameter. Prick the dough slightly with a kitchen fork. Place aluminum foil of a piece of parchment paper over and fill it with pie weights, rice, or dry beans. Bake it for 12 minutes. Remove weights and paper and set them aside.
  • In a small skillet cook the bacon until crisp. Drain on a paper towel and set aside.
  • Whisk together in a large bowl, the heavy cream, eggs, season with salt and pepper. Stir in the reserved bacon, the caramelized onions, and ½ cup provolone cheese into the egg mixture. Mix well and pour it evenly into the pie crust. Sprinkle the remaining pecorino cheese over the top. Cover the edges with a pie shield or aluminum foil to prevent burning.
  • Bake in the warm oven for 40 minutes, the top of the tart turns into a golden color, and the blade of a knife comes out clean. Remove from the oven and let it cool off on a wire rack.
    Serve at room temperature.

Nutrition

Calories: 536kcal | Carbohydrates: 26g | Protein: 13g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 143mg | Sodium: 470mg | Potassium: 305mg | Fiber: 3g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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