Caramelized Onion & Bacon Tart


4 cups yellow onions, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
6-ounces thick bacon sliced into ¼ inch thick julienne
1 cup heavy cream
2 large eggs
½ cup provolone cheese
2 tablespoons provolone cheese
salt and pepper
1 9-inch pie crust ( Pillsbury) part prebake in a baking dish


Preheat the oven to 350° F.
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.
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.
In a small skillet cook the bacon until crisp. Drain on a paper towel and set aside.
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.
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.


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.




Saturday, January 16, 2021 - 5:34am


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