Caramelized Onion and Bacon Tart
- 1 hr 5 mins total
- 10 mins prep
- 55 mins cook
- serves 6 people
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Caramelized onions and bacon tart
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. Cooking them on medium to low heat to let their natural juices come out and become tender while caramelizing them. Onions are rich in vitamin C and B, it is also a great source of potassium.
The caramelization process may take a bit longer to cook, however, once you bite into the tender and sweet flavor, your taste buds will thank you.
TIPS
- Do not rush the caramelization process of the onions. A 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. 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 placed the second round over it. Before placing it in the oven I added pie weights. Rice, beans will be appropriate too. By doing this step you will prevent the pie to bubble up and break. Bake in the middle of the cooking rack for 12 minutes. Remove and let it cool off as you are finishing up cooking the onions. Remove the pie weights and parchment paper and you are ready to add your onion custard cream over it.
- You can substitute the provolone with finely grated gruyere cheese. With the Gruyere cheese, it will be richer in fat content and more keto.
- Add 1 tablespoon of fresh thyme or tarragon if you wish.
Side dishes and suggestions
Having friends over? You can cut this tart into small squares and serve it as appetizers. 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, that is up to you.
Products and equipment used to prepare this dish
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Nutrition Facts
Caramelized Onion and Bacon Tart
Amount Per Serving
Calories 536
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 20g125%
Cholesterol 143mg48%
Sodium 470mg20%
Potassium 305mg9%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 5g6%
Protein 13g26%
Vitamin A 857IU17%
Vitamin C 8mg10%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Caramelized Onion and Bacon Tart
- 1 hr 5 mins total
- 10 mins prep
- 55 mins cook
- serves 6 people
Ingredients
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4 cups yellow onions, thinly sliced
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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6-ounces thick bacon sliced into ¼ inch thick julienne
-
1 cup heavy cream
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2 large eggs
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½ cup provolone cheee
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2 tablespoons provolone cheese
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salt and pepper
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1 9-inch pie crust ( pillsbury) part prebake in baking dish
Instructions
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Preheat the oven to 350° F.
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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.
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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.
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In a small skillet cook the bacon until crisp. Drain on a paper towel and set aside.
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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.
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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.
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Wow this looks really good. I love all the ingredients used in it so I will definitely try it out as a Sunday dinner for my family.
Thank you!. I am sure you will enjoy this savory tart.
Bon Appetit!
Giangi
This dish is incredible! I’ll be making it again soon!
Thank you Jessica. I am sure you will enjoy it. Easy and super savory.
Bon Appetit!
Giangi
Stop it! I’m drooling all over my keyboard! I’ll be making this tonight!
Wonderful! You will love it.
Thank you for stopping by.
Best,
Giangi
Caramelized onions? Bacon? Cream? You’re speaking my love language… This looks delicious!
Thank you, Michelle. One of my family’s favorite dinners and so easy to make too.
Bon Appetit!
Giangi
Oh goodness this would be fantastic for weekend brunch. Bacon and onion are so delicious together!
Absolutely! You can even cut it into small squares for an appetizer. Slice to make them in small cubes, warm-up for 10 minutes in the oven, and serve it with a drink of your choice.
Enjoy!
This is so good! And the longer you leave the onions to caramelize the better. In combination with bacon and cream, this tart is just delicious.
Thank you Sabine. I could eap pounds of caramelized onions, and serve them with everything in site 🙂
Thank you for stopping by and Bon Appetit!
Giangi
Oh wow, just the name of this recipe is making my mouth water! This looks so good!!
Thank you Emily, it sure was delicious and my family has requested it again.
Bon Appetit!
This tart looks sooo scrumptious! The caramelized onions have won me over, this look amazing!
Thank you Jennifer! It was absolutely scrumptious and it is one of the most requested dishes at my house lately.
Bon Appetit!
Giangi
This tart sounds so yummy! Years ago I used to buy ready-made quiche from the shops. I would not anymore but rather give this recipe a go, it sounds pretty straightforward. And I bet the taste is completely different than the commercial version!
Absolutely! Nothing compares with homemade, plus you know get to choose your ingredients and made modifications to a recipe if need be.
You will love this quick and easy savory recipe.
Bon Appetit!
Giangi