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  • Writer's pictureNina Dudko

Onion Tart

Le sigh. This semester has been a mess and as I’ve been delving into academic articles and homework, I watched as my lovely blog withered from lack of attention. But it’s not that I’ve forgotten about my blog and have been neglecting it on purpose. My camera is chock full of food photos (that I still have to edit) but the problem is finding time to write.

However, I’m finally setting some time aside to write because if I let this blog shrivel up and waste away on the interwebs, I would be giving into my own fears of starting this blog in the first place. When I was initially thinking about starting the blog, I was on edge because I knew grad school was on the horizon and I didn’t want to put in this effort to design and promote and develop content for the blog only for it to be pushed aside because of school. Well I’m not letting grad school win! I will keep posting so long as I can find some time to write and as long as I am skill cooking/baking/traveling/exercising. Take that past Nina!

Well as my big stance to show past me who’s boss, I’m sharing my recipe for my all-time favorite brunch dish: Onion Tart. If you love caramelized onions you will love this dish. This fluffy quiche-esque tart is easy enough to make on a lazy Sunday and fancy enough bring to your springtime potluck brunch. Usually when I make this I use a premade pie crust but if you have a pie crust recipe that you absolutely love feel free to use it.

Look at that beautiful caramelization

I love this tart recipe so much. Not sure where it came from, but my mom has been making this for us for years and now I want to share it with the world. When I make it it’s gone in a day. I just love caramelized onions. I especially love making this tart because the filling is very creamy. It’s not as thick as most quiche/tart recipes because of the heavy cream and egg mixture. At least that’s why I think it is. The heavy cream makes the filling very rich but not heavy.

The secret ingredient to the tart is the pinch of nutmeg. If you’ve ever had eggnog you’ve definitely tasted nutmeg. It can be an overpowering spice but just a pinch elevates the flavor profile of the tart. It adds a warming earthy tone can complements the sweetness of the caramelized onions without being overwhelming. And when you pair it with the classic salt and pepper combo you have a savory yet sweet delight.


Onion Tart

Servings: 8


1 pie shell

1 tablespoon extra-virgin olive oil

2 large onions, thinly sliced

1 tablespoon sugar

3 eggs

½ cup heavy cream

A dash of nutmeg




  1. Preheat oven to 350° F

  2. In a skillet, sauté the onions until well-browned, about 20 minutes. Sprinkle the onions with the sugar to help the caramelization process. Season with salt and pepper.

  3. In a small bowl, whisk the eggs and the heavy cream. Season with salt and pepper and add the nutmeg.

  4. Add the caramelized onions into the pie shell and pour the egg mixture. Gently stir the onions to distribute around the tart.

  5. Bake for 35-40 minutes, until set.

  6. Let cool and enjoy.

*The tart is delicious eaten cold or warm. To heat it up, just throw it in the microwave for 45 seconds.

*Store the cooked tart in the refrigerator. It will last up to one week.

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