Delight Your Taste Buds with the Classic Alsatian Onion Tart

 

Article Highlights:

 

• Historic Origin:
• Name Origin:
• Occasion for Enjoyment:
• Recipe provided by Taste of Paris Creperie & Cafe
• Thick Béchamel Sauce
• Enhance Your Culinary Repertoire

 

Introduction:

 

Indulge in the flavors of France with the Classic Alsatian Onion Tart, a timeless dish that has captivated food enthusiasts for generations. Originating from the picturesque region of Alsace, this savory tart combines caramelized onions, savory bacon, and a creamy béchamel sauce, all nestled in a flaky pastry shell. Join us as we explore the history, name origin, and occasion for enjoying this delectable treat.

 

Historic Origin:

The Classic Alsatian Onion Tart, also known as “Tarte à l’Oignon,” hails from the Alsace region of northeastern France, bordering Germany and Switzerland. With a rich culinary heritage influenced by its proximity to neighboring countries, Alsace is renowned for its hearty and comforting cuisine. The tart’s origins can be traced back to traditional Alsatian farmhouse cooking, where simple ingredients were transformed into flavorful dishes to satisfy hungry appetites.

 

Name Origin:

The name “Tarte à l’Oignon” directly translates to “Onion Tart” in French, reflecting the tart’s primary ingredient. Onions play a starring role in this dish, lending their sweet and savory flavor to the filling. The word “Alsatian” refers to the region of Alsace, indicating the tart’s regional origin.

 

Occasion for Enjoyment:

The Classic Alsatian Onion Tart is a versatile dish that can be enjoyed on various occasions. Whether served as an elegant appetizer at a dinner party, a comforting lunchtime treat, or a satisfying dinner entrée, this tart never fails to impress. Its rustic charm and hearty flavors make it a favorite choice for gatherings with family and friends, as well as cozy evenings at home.

Recipe provided by Taste of Paris Creperie & Cafe

 

Ingredients:

 

1 x 9-inch deep dish pastry shell

1 tbsp (15 mL) butter

1 tbsp (15 mL) oil

3 medium onions, sliced

2 slices bacon, cut into 1-inch pieces

1 cup (250 mL) thick béchamel sauce (recipe follows)

Salt and freshly ground pepper to taste

Ground nutmeg to taste

1/2 cup (125 mL) whipping cream

1/3 cup (80 mL) broth with a splash of vinegar

4 eggs

Instructions:

1. Heat butter and oil in a skillet over low heat. Add onions and cook for 20 minutes, stirring often, until soft but not brown.
2. While onions cook, boil 2 cups of water in a small pan. Add bacon and cook for 2 minutes. Drain and set aside.
3. Once onions are done, remove them from heat. Combine with béchamel sauce, salt, pepper, nutmeg, whipping cream, and broth with a splash of vinegar. Stir until smooth.
4. Beat eggs into the mixture one at a time, then add bacon.
5. Pour the mixture into the pastry shell and bake at 400°F for 25-30 minutes, or until the pie is golden brown. Enjoy your delicious tart!

 

Thick Béchamel Sauce:

3 tbsp (45 mL) butter

3 tbsp (45 mL) flour

1 cup (250 mL) milk

Salt and freshly ground pepper to taste

Melt butter in a small saucepan over medium heat. Remove from heat and stir in flour. Return to heat and cook 2-3 minutes, stirring constantly. Gradually add milk off the heat, whisking constantly until sauce is smooth. Cook over low heat for 3 minutes until thick. Season with salt and pepper. Makes 1 cup.