FRENCH ONION AND BACON TART

By á-46

Use yellow or white onions here; sweet onions will make the tart too sweet.
Servings: 6-8

Ingredients

• 4 slices bacon, cut into 1/4-inch pieces
• Vegetable oil
• 1 1/2 pounds onions, halved through root end and cut crosswise into 1/4 inch slices
• 3/4 teaspoon salt
• 1 sprig fresh thyme
• 2 large eggs
• 1/2 cup half-and-half
• 1/4 teaspoon pepper

Preparation

Step 1

Cook bacon in 12 inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet (if you do not have 2 tablespoons fat, add vegetable oil as needed to make this amount).

Add onions, salt, and thyme sprig to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes longer, stirring once or twice (if after 15 minutes onions look wet, uncover and continue to cook 5 minutes longer). Remove pan from heat and let onions cool for 5 minutes.

Whisk eggs, half-and-half, and pepper together in large bowl. Discard thyme sprig. Stir onions into egg mixture until just incorporated. Spread onion mixture over tart shell and sprinkle bacon evenly over top. Bake tart on sheet until center feels firm to touch, 20 to 25 minutes, rotating pan halfway through baking.

Transfer sheet to wire rack and let tart cool for at least 10 minutes. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto platter. Serve warm or at room temperature.

To make ahead: Cooled tart can be refrigerated wrapped in plastic wrap for up to 3 days. Reheat on baking sheet in 325 F oven for 10 to 15 minutes.