Le Crocodile Onion Tart
From auntybea 17 years ago
- 60 minutes to make
- Serves 8
This is a recipe I cut out of a magazine years ago so I don't know the magazine. It says that It is a popular dish at Le Crocodile Restaurant. I don't know where Le Crocodile restaurant is or whether it is still open, but, if so, the Chef, Michel Jacob gets props for this delicious pie that I have made many times.
Ingredients
- 1 10" pie shell shopping list
- 5 onions, peeled and sliced in long, extra fine strips shopping list
- 4 tbsp. butter shopping list
- 1 tbsp. vegetable oil shopping list
- 2 tbsp. flour shopping list
- 2 cups milk shopping list
- 4 eggs, well beaten shopping list
- 8 oz. bacon, chopped fine and fried shopping list
- 1 cup whipping cream shopping list
- 1 pinch salt shopping list
- Several grindings of freshly ground pepper shopping list
- Dash of nutmeg shopping list
How to make it
- In a large skillet with high sides cook the onions in the oil and 2 tbsp. of the butter until onions are transparent. Do not brown.
- Remove from heat and set aside.
- Melt the remaining 2 tbsp. of butter in a saucepan. Add the flour and cook slowly, stirring, until the butter and flour froth together for one minute without coloring. Whisking all the time, add the milk and stir until the sauce comes to a boil. Pour this mixture over the top of the onions and return the onions to the heat.
- Add the eggs, bacon and whipped cream, stirring well after each addition. Season with salt, pepper and nutmeg. Pour this mixture into the prepared pie shell and cook on the bottom shelf of the oven for approximately one hour at 400 F.
- Test tart to see if it is thoroughly cooked by giving it a gentle shake. If it is still wobbly in the center, turn off the heat and leave in the closed oven for another 30 minutes. The golden surface color can be protected from further browning by placing a sheet of aluminum foil over the top of the pie. Serve warm but it is delicious cold!
The Rating
Reviewed by 4 people-
Just love onions....:)
wynnebaer
in Dunnellon loved it
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I lived in the tower above Le Crocodile for a year and still haven't been. This will be the year! Great recipe, and I'm sorry to the that dick Canucook has hit your recipe aswell.
hollymayb
in Baltimore loved it
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How could I miss this one! Yummy!
kidaria
in BC loved it
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