Ingredients

The following ingredients have 4 Servings
  • 1 Pie Crust (preferably homemade - blind baked)
  • 3 large onions (emincee'd (thin sliced))
  • 3 ounces bacon (fine diced (about 3 - 4 slices))
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons fresh thyme (chopped)
  • fresh ground black pepper
  • 1/4 cup heavy cream
  • 1 cup gruyere (grated)

Instruction

  • Cook the bacon, stirring often, in a large non-stick fry pan over medium heat until mostly crisp. Remove onions to a plate and discard all but about 1 tablespoon of the grease.
  • Reduce heat medium low. Add the onions, sugar and salt and cook, stirring often until they cook down by two thirds.  About 10 minutes.
  • Add the 2 teaspoons vinegar, reduce heat to low, and continue to cook until the onions are an even golden brown and softened, 15 - 20 minutes. (depending on the onions)
  • Stir often and scrape up any brown bits clinging to the bottom of the pan. Watch the onions closely, you don't want them to burn, just to become golden and caramelized.
  • Remove from heat, stir in the thyme and cooked bacon. Allow the ingredients to cool slightly. Taste, season with black pepper and add more salt if necessary.
  • Preheat oven to 350 degrees. Stir the cream into the caramelized onions until thoroughly combined. 
  • Place the filling in a 9" tart shell that's been blind baked and spread it evenly with the back of a spoon. Sprinkle grated gruyere on top. Bake in oven until the filling is set, about 15 minutes. 
  • Serve warm or at room temperature. Garnish with a sprig of thyme.