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Recipe Name: Onion Tart (tarte Aux Oignons) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Sweet onions, preferably
1 Teaspoon(s) Salt
1/4 Cup(s) Peanut oil, or other veg.
1/2 Cup(s) Water
1/4 Pound(s) Bacon, cut in strips
1 Teaspoon(s) Flour
2 Egg yolks
6 Tablespoon(s) Creme Fraiche, see recipe
Pate Brisee, Pie Pastry
see recipe
Slice onions thinly and layer in large saucepan. Add 1 tsp of salt
tothem and set aside to draw out the water for at least 30 minutes.
Add1/4 cup of oil and 1/2 cup water. Steam onions until transparent
andwater is cooked out. Meanwhile, place sliced bacon in a small amount
ofwater in a shallow pan and blanch to remove excess fat. Bacon should
belimp. Pour off liquid and coarsely chop. When water is cooked out
ofonions, add 1 tsp of flour and stir to dissolve. Remove from heat
andadd 2 egg yolks and Creme Fraiche, which has been mixed with the
onions.Stir constantly. Spread onion mixture over the pastry and
sprinkle whtchopped bacon on top. Bake at 500F for 10-15 minutes or
until nicelybrowned. Cut into 1" squares for hors d'oeuvres. May be
made a day aheadand reheated. Wait to cut until after heating if made
ahead. May bebaked in individual tartlet pans or a pie plate.Recipe by:
Homemade Good News (Vol 3 No 7) Posted to EAT-L Digest 02 Apr97 by Sean
Coate <swcoate@PEGANET.COM> on Apr 3, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1347
Calories From Fat: 941
Total Fat: 105.4g
Cholesterol: 512.5mg
Sodium: 3180.3mg
Potassium: 1432.2mg
Carbohydrates: 76.1g
Fiber: 8.2g
Sugar: 45.7g
Protein: 28.9g

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