Recipe - Onion Tart (Tarte Aux Oignons)

FILLING
2 pound Sweet onions (preferably)
1 teaspoon Salt
One fourth cup Peanut oil (or other veg.
oil)
One half cup Water
One fourth pound Bacon, cut in strips
1 teaspoon Flour
2 Egg yolks
6 tablespoon Creme Fraiche (see recipe)
Pate Brisee (Pie Pastry)
(see recipe)

Slice onions thinly and layer in large saucepan. Add 1 tsp of salt to them
and set aside to draw out the water for at least 30 minutes. Add One fourth cup of
oil and One half cup water. Steam onions until transparent and water is cooked
out. Meanwhile, place cut or sliced up bacon in a small amount of water in a shallow
pan and blanch to remove excess fat. Bacon should be limp. Pour off liquid
and coarsely chop. When water is cooked out of onions, add 1 tsp of flour
and stir to dissolve. Remove from heat and add 2 egg yolks and Creme
Fraiche, which has been mixed with the onions. Stir constantly. Spread
onion mixture over the pastry and sprinkle wht chopped bacon on top. Bake
at 500F for 1015 minutes or until nicely browned. Cut into 1" squares for
hors d'oeuvres. May be made a day ahead and reheated. Wait to cut until
after heating if made ahead. May be baked in individual tartlet pans or a
pie plate.

Recipe by: Homemade Good News (Vol 3 No 7) Posted to EATL Digest 02 Apr 97
by Sean Coate swcoate@PEGANET.COM on Apr 3, 1997