FRENCH ONION TART

FRENCH ONION TART

1 unbaked pie shell

4-6 cups sliced onions

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon fresh thyme

1 cup heavy cream

3 large eggs, beaten

1/2 teaspoon ground nutmeg

1 cup shredded gruyere or Swiss cheese

Extra thyme sprig for garnish

Preheat oven to 375 degrees.

Melt butter and olive oil in a large skillet over medium heat. Add the onions and stir to coat. Cook slowly over high heat, reducing to low heat as soon as onions are wilted. Add salt, pepper and thyme. Continue cooking until caramelized. Total cooking time is about 20-30 minutes. You should have about 2 cups caramelized onions. Set aside to cool slightly while preparing the custard and pastry.

Combine the cream with the beaten eggs, and add the salt, pepper, nutmeg and thyme to the mixture.

Line a 9” tart pan with removable bottom with the pie shell. Fold in any overhanging pastry and press into sides.

Evenly spread the onions in the bottom of tart shell. (Reserve any extra cooked onions for another use.) Carefully pour custard mixture over the onions. Sprinkle the shredded gruyere cheese evenly over the custard. Arrange remaining thyme sprig on top of cheese.

Place in oven and bake for 30 minutes. Reduce heat to 350 degrees. Bake for about 10 more minutes, until custard is set and top is golden browned.

Place on rack and allow to cool for about 5-10 minutes. Carefully lift tart out of pan by pressing up on removable bottom. Slide onto serving platter. You may serve as is, or cool longer and remove tart from pan bottom with a large spatula, careful not to break the tart.

Makes 8 appetizer servings or 4 light supper servings.