"This recipe makes classic creamed onions seem inventive and stylish. A generous wedge is an appealing side dish, but it'll make a nice first course, if paired with a salad. The tart tastes great served warm or at room temperature." --Sheri Castle, author of The Southern Living Community Cookbook
1/2 (14.1-oz.) package refrigerated piecrusts
3 thick bacon slices, cut into 1/2-inch pieces
1 tablespoon butter
2 pounds onions, thinly sliced
1/2 cup crème fraîche
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
How to Make It
Preheat oven to 400°. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.
Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.
Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.
Whisk together crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.
Bake at 400° for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.
Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.
Made this for Thanksgiving and it was a huge hit. I didn't have the nutmeg, but followed the recipe otherwise. I made my own creme fraiche the night before using buttermilk and heavy cream. I was told that sour cream could be used as a substitute, but the creme fraiche definitely had a thinner consistency and milder flavor than sour cream. The only suggestion I have is to cover the edges of the pie crust with tin foil through the first 20 minutes of baking. This will be a staple at future family dinners.
I have made this twice and gotten compliments each time. I didn't want to spring for fresh herbs as I never use up what isn't called for in the recipe. So, I used dried thyme only, no sage. Can't recall if I sprinkled a little ground nutmeg in or not! Either way, it was great - onions are so tasty after cooking low and slow. Thanks for another good, solid recipe.
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