How to make it

  • Place pie crust in a 10” glass pie plate or springform pan.
  • Using a fork, prick the crust several times on the sides and bottom.
  • Sprinkle a light layer of Parmesan cheese over the bottom of the crust.
  • Bake at 400° for 8 minutes.
  • Remove pan from oven and set aside while preparing the filling.
  • To make the filling, heat vegetable oil and butter in a large frying pan and sauté the onions over a fairly high heat for 5 minutes.
  • Lower the heat, add a pinch or two of sugar, and cook for an additional 10 to 15 minutes, covered; stir occasionally until the onions are caramelized (this may take up to 30 minutes - you want a rich, brown color to the onions)
  • Season with a little salt, pepper and garlic powder
  • In a large bowl, lightly beat the eggs
  • Stir in the half-and-half and the grated Gruyere cheese.
  • Gently fold in the caramelized onions.
  • Spoon the onion mixture over the partially baked crust and sprinkle with the remaining Parmesan cheese.
  • Bake at 375° for 35 to 45 minutes. Allow pie to set for 10 minutes before cutting and serving. This is crucial, or the tart will not be firm enough to hold its shape when cut.
  • Note: This is also very good with added ingredients, such as crab meat, chopped asparagus (saute a minutes before adding it to the filling), sautéd mushrooms, ham, broccoli pieces, just about anything you would like…experiment with your own flavor combinations. Add any optional ingredients to the filling just before pouring it into the partially baked pie crust.

Reviews & Comments 12

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  • pointsevenout 3 years ago
    Providing link to IMI: Carmelized Onion And Gruyere Tart
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    " It was excellent "
    lura ate it and said...
    wow! This look fantastic. I have never had Gruyere cheese before...but..since I really love nearly every cheese I have ever tried. Well, lets just say ..Thanks for the 5 post Ms Krumcake :)
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    " It was excellent "
    lenora ate it and said...
    Recipes like this is one of the things that has me coming back. This is a goodie and deseving of a 5!
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  • tls419 11 years ago
    recipe looks good, but I was confused as it's in the vegan group but def not vegan.
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    " It was excellent "
    notyourmomma ate it and said...
    Nominated by my family as best use of gruyere. Lovely dish.
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  • dextergirl 11 years ago
    oh my oh my, going to try this for sure, LOVE gruyere cheese... thanks so much!
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    " It was excellent "
    borinda ate it and said...
    Friends came for brunch today and I served a couple of quiche, this was one of them. It was a huge hit and like you, Krummie, we loved the caramelized onions. Thanks for sharing this delicious recipe.
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  • bondc 12 years ago
    This I'll have to try (you could probably substitute emmenthaler for the gruyere with similar results).
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  • krumkake 12 years ago
    I looked at your post, lollya - it DOES look delish, and believe it or not, I have never tried puff pastry (but I will after seeing your picture!!)...thanks for posting the picture, and I'm glad it was a success. I do love onions and cheese!
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    " It was excellent "
    lollya ate it and said...
    i've made it! it's divine! so grateful for your recipe. we loved it. i will post how i did it in the pastry...over on my page. If you'd like an image, let me know! I have all stages, in case you don't want to confuse people with the pie crust!

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    " It was excellent "
    lollya ate it and said...
    I am SO making this - I think I might use the pastry dough method, think it will be as good? Hmm. It's darn hard to find a pie crust without lard that is decent. Thanks for the wonderful recipe. I might just have to upload my favorite vegetarian french onion soup with gruyere now. OH JOY!
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  • chefjeb 12 years ago
    Fantastic. I have used red onions when Vidallia or Texas Sweets are out of season. And with fresh asparagus -- WOW! But you're right, add what you like. Gruyere is a wonderful melting cheese and doen't get greasy. Smoked Gouda also works well.
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