Recipe courtesy of Cheryl Smith

Caramelized Onion Tart

  • Yield: 6 to 8 servings
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4 large Bermuda onions, sliced

2 tablespoons vegetable oil

1 tablespoon butter

2 teaspoons fresh thyme, picked

1 1/2 cups heavy cream

4 whole eggs

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

1(9-inch) parbaked pate brisee tart shell


  1. Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.