Onion Pie (Tarte aux Oignons)
from ‘Contemporary French Cooking’ by Waverly Root and Richard de Rochemont, 1962
This pie uses a single crust pie. The book calls it an Alsatian entree.
1/2 lbs. onions, sliced into thin rings
3 oz. lean bacon, diced
3 T. butter
1 T. chopped parsley
1 1/2 c. milk, boiled and cooled
salt and pepper to taste.
While crust is resting, boil you onion rings for about 6 minutes in a quart of water, then turn them into a strainer. Cut up the bacon and bleach it, then dry it on a towel. In another pan, melt the butter and brown the bacon slightly, then add the onions and cook gently for about 20 minutes until soft, they should not be allowed to brown. The parsley is added but before the onions are taken off the flame.
Three quarters of an hour before you will actually serve the onion pie, beat the eggs in a bowl and add the milk which has previously been brought to a boil and then cooled. Add the onions, bacon and pepper, check for salt. Turn mixture into the piecrust which is waiting. Place immediately in a hot open and bake 30-35 minutes.
**I love the wording of instruction in these older cookbooks. Changes I made, I used 2 onions, not sure what a half pound might have been. I also blanched the bacon in the same pan as the boiling opinions, except I kept the bacon in a strainer. Worked pretty good. I also added a tablespoon of dried chives, just because I think they go so well with onions.