For the dough
1 cup of unsalted butter or margarine, softened
1 cup of all-purpose flour
1/2 teaspoon of salt
3 large egg yolks
For the filling
1 kilogram of onions, peeled and thinly sliced
2 tablespoons of butter
4 whole eggs, beaten
1/2 cup of heavy cream
1 tablespoon of cornstarch dissolved in water
Grated nutmeg
Salt and pepper to taste
For the dough
1 cup of unsalted butter or margarine, softened
1 cup of all-purpose flour
1/2 teaspoon of salt
3 large egg yolks
For the filling
1 kilogram of onions, peeled and thinly sliced
2 tablespoons of butter
4 whole eggs, beaten
1/2 cup of heavy cream
1 tablespoon of cornstarch dissolved in water
Grated nutmeg
Salt and pepper to taste
Mix the dough ingredients (butter or margarine, flour, salt, and egg yolks) until well combined
If the dough becomes too firm, add a little water
Spread the dough over the tart pan and reserve
Prepare the filling
Fry the onions in butter until they're soft and fragrant
Let them cool completely
Mix the remaining butter with the beaten eggs, heavy cream, cornstarch dissolved in water, salt, pepper, and nutmeg
Pour the filling over the dough
Bake the tart in a preheated oven (200°C) for about 1 hour.
