Recipe: Onion Tart

The day before:

1 In a pot, melt the butter then add the sliced onions. Salt, pepper, add a grating of nutmeg and let sweat covered very gently without browning for 10 minutes.

2 Then pour in the beer, adjust the seasoning and let "stew" for an hour covered gently.
If there is still liquid, continue cooking a little until it evaporates.

3 Transfer to a bowl and let cool in the open air.
The next day

4 Preheat the oven to 200°c (390°F) (th6).
Roll out your pastry base then fill with the onion puree.

5 In a bowl, break the eggs, add the cream, season and give a quick blend (5 seconds) then pour this mixture over your onions and bake for 30 minutes at medium heat in the oven.
Serve this magnificent onion tart with a nice salad such as chicory or small endives for example.
In the original onion tart recipe, all the preparation is done the same day, but I find that when you prepare the candied onions the day before, this preparation has a different flavor, the aroma of the beer is more pronounced and gives the palate a little caramel taste, and it's an onion tart lover who tells you this...