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
1 pinch nutmeg
1 9″ unbaked pie crust
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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………