Carmelized Onion And Gruyere TartFrom krumkake 7 years ago
- 1 pie crust, homemade or refrigerated pre-made crust (or puff pastry, as Lolly'a picture here depicts) shopping list
- 1 tablespoon (or less) vegetable oil shopping list
- 1 tablespoon butter shopping list
- 1 pound sweet onions, thinly sliced shopping list
- a couple pinches of white sugar shopping list
- salt and freshly ground black pepper shopping list
- ¼ teaspoon garlic powder shopping list
- 4 eggs shopping list
- 2 cups half-and-half shopping list
- 5 ounces gruyere cheese, grated shopping list
- 2 ounces fresh grated parmesan cheese, divided shopping list
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.
The Cookkrumkake Chicago Suburbs, IL
The Rating9 people
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 fren...morelollya in loved it
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!
<...morelollya in loved it
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.borinda in SoCal loved it