Name: Classic Alsatian Onion & Bacon Tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 1 pcs pie crust (9-inch, store-bought or homemade); 3 lb yellow onions (thinly sliced); 6 oz bacon (diced); 2 tbsp butter; 3 pcs eggs (large); 1.5 cup heavy cream; 0.5 cup gruyère cheese (shredded); 0.25 tsp nutmeg (freshly grated); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

A golden-brown Alsatian onion and bacon tart rests on a rustic wooden board, its savory filling bubbling and topped with fresh parsley.

Prep: 30 min • Cook: 45 min. A traditional Alsatian onion tart featuring a rich, savory custard with caramelized onions and smoky bacon, baked in a flaky pastry crust. This comforting dish, also known as Zwiebelkuchen, is a staple of French and German-influenced Alsace cuisine, perfect for a hearty meal or an appetizer.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 8

Instructions

Prepare the Onions and Bacon

1Preheat oven to 375°F (190°C). Line a 9-inch pie dish with the pie crust. Crimp edges as desired and set aside.
2In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
3Add butter to the skillet with the bacon fat. Add the thinly sliced yellow onions and cook over medium-low heat, stirring occasionally, for 20-25 minutes, or until deeply golden brown and caramelized. Remove from heat and let cool slightly.

Assemble and Bake the Tart

1In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
2Spread the caramelized onions evenly over the bottom of the prepared pie crust. Sprinkle with the cooked bacon and shredded Gruyère cheese.
3Carefully pour the egg and cream mixture over the onions, bacon, and cheese.
4Bake for 45-50 minutes, or until the crust is golden brown and the filling is set and lightly golden. If the crust begins to brown too quickly, you can cover the edges with aluminum foil.
5Remove from oven and let cool for at least 15 minutes before slicing and serving.

Instructions

Prepare the Onions and Bacon

1Preheat oven to 375°F (190°C). Line a 9-inch pie dish with the pie crust. Crimp edges as desired and set aside.
2In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
3Add butter to the skillet with the bacon fat. Add the thinly sliced yellow onions and cook over medium-low heat, stirring occasionally, for 20-25 minutes, or until deeply golden brown and caramelized. Remove from heat and let cool slightly.

Assemble and Bake the Tart

1In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
2Spread the caramelized onions evenly over the bottom of the prepared pie crust. Sprinkle with the cooked bacon and shredded Gruyère cheese.
3Carefully pour the egg and cream mixture over the onions, bacon, and cheese.
4Bake for 45-50 minutes, or until the crust is golden brown and the filling is set and lightly golden. If the crust begins to brown too quickly, you can cover the edges with aluminum foil.
5Remove from oven and let cool for at least 15 minutes before slicing and serving.

Nutrition Information

Calories: 450 kcal
Protein: 15 g
Fat: 30 g
Carbs: 30 g

Nutrient	Per serving
Calories	450 kcal
Protein	15 g
Fat	30 g
Carbs	30 g

Tips

Caramelize onions slowly for best flavor; don't rush the process for a rich, sweet base.
To prevent a soggy bottom, blind bake the pie crust for 10-15 minutes before adding the filling.
Serve warm or at room temperature, perhaps with a simple green salad for a complete meal.