Pie crust – short crust – again, and this time filled with caramelized onions. Make a pie crust ( ratio: 2 cups flour to 1 stick butter) to match the pie or tart tin you’ll be using. Chill. Then make the filling.
Start by caramelizing onions, using about 1 pound of onions for a large tart in 2 tablespoons of bacon fat or oil – using what you have on hand. Cut the onion in half and peel them, then slice the halves along the axis of the root to crown so they are julienne shapes. Cook over medium-low heat for up to half hour to ensure they are translucent and evenly browned. Allow to cool, as you roll out the tart dough.
Pre-heat over to 375F. Place dough in a lightly greased tart pan. Beat an egg with cream (1/2 cup for a large tart, start with less and add to the filled pie if needed). Add a grinding of pepper and nutmeg. Prick the dough in a few places, fill with the onions, cover with the egg and cream mixture.
Bake for 35 minutes.