Onions, Sweet Onions

Passport & Plate - Tarte l'aignon

France | Saturday, February 28, 2015 | 1 photos

Chopped onion, bacon pieces, salt and pepper, a splash of muscat wine, 5 eggs, 500ml milk, 250ml cream.

How to prepare this recipe:

1. Fry 600g of chopped onions on medium heat for 10 min.

2. Add bacon pieces and fry for another 5 min.

3. Add salt and pepper and muscat wine ( YES REALLY) and 5 eggs and 500 ml milk and 250 ml créme to the mix, and let it cool.

4. Toss it into the oven and bake for 40 min!

Voila! Tarte a l'aignon!

The story behind this recipe: I was traipsing in the fields of France near the village of Marckolsheim when I chanced upon the opinions of locals directing me to a cute blue house amidst the greenery. What was the name of this house in blue? La Maison Bleue (The Blue House)! As I entered the wooden tavern-cum-restaurant, the fragrance of fried onions hit me like a bouquet of sweet flowers. "What is it?!" I exclaimed, hurriedly. The stout and florid owner, a Frenchman, lifted his finger, telling me to wait. He went into the kitchen, and out came a slice of tart, lovingly crisp. I bit into it. Oh how sweet could onions be? The sweetness of the tart was unbeatable, and even my granny could not cook like that! A whiff of that fried onions, creamy milk, and a swift appearance of muscat wine made me crave more!