"Chances are you already have everything you need to make this caramelized onion tart in your pantry," says Susan Spungen.
Servings: Serves 6–8
Ingredients
  • 4 slices bacon , cut into 1/2-inch pieces
  • 4 small onions , cut in half lengthwise and thickly sliced
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves , chopped
  • Kosher salt
  • 1 cup whole milk ricotta cheese
  • 1 egg yolk
  • Freshly ground pepper
  • 1/4 cup plus 1 tablespoon Parmigiano-Reggiano
  • 1 (8-inch) frozen pie or tart shell
    • Directions
    Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.

    Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.

    Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.

    Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.
    From the November 2005 issue of O, The Oprah Magazine

    NEXT STORY

    Next Story