Tarte à l’Oignon

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 2 tablespoons butter
  • pounds onions, thinly sliced
  • ¼ pound bacon, diced
  • Salt and freshly ground white pepper
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 4 eggs, lightly beaten
  • Pinch of grated nutmeg


  1. Preheat oven to hot (400°F.).

  2. Line a nine-inch pie plate with the pastry and flute the edges.

  3. Heat the butter in a saucepan. Add the onions and bacon and cook over low heat, stirring occasionally, until the onions are slightly golden. Add salt and pepper to taste.

  4. Stir in the flour. Add the cream and continue to cook over low heat for five minutes, stirring constantly with a wooden spoon.

  5. Remove from the heat and add the eggs and nutmeg. Mix well and pour into the pastry-lined pie pan.

  6. Bake for about thirty minutes, until the top is golden brown. Serve hot.

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