Bacon Round The World: France


Ohhhh La La!   We are in France!


Oui Oui, mon amis……we are outside a Paris brasserie and I have another recipe for you!

My Mom and Dad have been to Paris twice………….once on their honeymoon in 1990 and again in September of 2001.    They stayed in downtown Paris in 1990 but in Montmartre in 2001.   They say that the BEST FOOD ever was in the little bistros or brasseries that were on EVERY corner….friendly people, delicious food, and many memories made.   The photo I’m in above is not a place where they ate, but is representative of the many wonderful and homey places where you can get just about anything from a cup of coffee to a 10 course amazing meal.    One of the things my Mom and Dad both loved was the lovely onion tart.    I thought I’d give you a recipe for one so you can enjoy it yourself!!   AND – OF COURSE – it has bacon in it…………………..


Tarte a l’Oignon (French Onion Pie)


10 slices bacon cut into 1″ pieces

5 thinly sliced onions

1 teaspoon salt

1/8 teaspoon black pepper

1/2 cup milk

1/2 cup heavy cream

1 tablespoon flour

4 eggs

1 pinch nutmeg

1 9″ unbaked pie crust


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
  3. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
  4. Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
  5. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.


HEAVENLY!  (and easy)

Where will the King’s Bacon Brigade go next week???  Tune in next Saturday and find out!

Your King….searching the world for the best in bacon……… 

King Teddy


39 responses »

  1. That does sound delicious, but unfortunately I am no longer able to eat onions. French Onion soup also used to be a favourite of mine.


    • My Mom has problems with raw onions but for some reason cooked ones are OK. She’d miss them a lot if she couldn’t have them – especially any variety of sweet onions! Here they are Vidalias. MMMMM (so she says). French Onion soup is my Dad’s favorite….!!!

      Hugs, Teddy


  2. Teddy, you look great in a beret, I will make you one just have your Mom tell me what color you would like. This recipe sounds good, we are going to have plenty of onions in a couple of months 🙂
    Have a great day! XO


    • Oh Miss Ellen you are EVER so sweet but you know Angel Sammy put his green beret you made for him in his will for ME so I have that one. YOU ARE TOO SWEET! If I WERE to get my very own beret I think I’d like one that was burgundy-ish. Or RED…….what do you think? Mom says baby blue but I’m NOT a baby any more I’m two now! 🙂 🙂

      Love, Teddy


  3. Mom is not too big on onions, so she’ll take the bacon and a croissant, please. She was so happy that she and Dad got to return to Paris a few years ago, as they had both been separately but not together. You have made her want to take a nice evening stroll down the Champs d’Elysees. You are quite adorable in your beret, Teddy. Love to all. XOCK, angel Lily Olivia, Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer


    • My Mom and Dad say they are a little bit wary of Paris these days………..if they ever take that cruise they want to take from the Med to Paris they probably won’t stay extra days in Paris as they originally thought they would. Anyway, Paris is unforgettable and I’m glad that your Mom and Dad “did Paris” together!!!

      Hugs, Teddy


  4. Hi Teddy!
    My Mom makes this! She got the recipe years ago from a FRENCH chef she used to work with. It is a favorite of the whole family and even I, Marvelous LOVE it (except for the onions). As a matter of fact, reading about your Onion Pie, Mom is going into the kitchen to make one!
    Have a fabulishious day! Purrs


  5. Teddy, you always find the best recipes!!! Mom LOVES onions in any form, and with that recipe having bacon in it, we would be able to get a taste before it all got mixed together (no onions for us).

    Happy Baconia Day.

    Woos – Lightning, Misty, and Timber


  6. BB (Beach Bum) would love this and so would I but I am not handling onions too well lately. I expect it to improve. I do okay with the onions BB sautes to put on our bean burritos. Teddy you look so debonair! I am having a hard time letting go of calling CH BB. I think it would be hard to change to anything different. Been calling him that since I started blogging in 2009!


    • I have to saute onions too – raw onions as much as I love them do not agree with me occasionally but I have no problem with cooked ones……..this onion tart works because the onions ARE cooked! Delish too…what I’m REALLY starting to have problems with is anything tomato-ey………spaghetti sauce for instance… I have been using Alfredo sauces – adding fresh mushrooms, etc. I have STUCK with tomato stuff on occasion (like with pizza) though. If I don’t have it OFTEN, I have better luck. Gosh – the wonderful world of aging stinks sometimes but most of the time I’m on board with it. Good thing I feel like that right? HAHAHA We shall call CH his proper name…….CH…….!!

      Hugs, Pam and the Bean


I wanna know what YOU've got to say!!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.