The French Cookbook

Onion Tart

Puff Pastry case.

Tarte ý l'oignon Filling :

500 gr [1 lb] brown onions / 2 egg yolks /

6 Tbspoons heavy cream

40 gr butter / 3 Tbspoons olive oil.

 

- Peel and mince the onions ; put them in a non-stick

pan with the butter and the olive oil ;

add salt & pepper.

Heat at medium flame, and fry them lightly for

15 minutes (they should get golden).

- Preheat oven at 220ƒC / 425ƒF ; butter the dish

and line the puff pastry (see more details).

In a salad bowl, beat the egg yolks, then add

the heavy cream. Mix with the onions.

- Fill the pastry with the onion preparation

and bake for 30 minutes.

Serve hot.