In a large frying pan, melt the butter with the oil to a medium heat. Stir regularly to ensure the mixture doesn’t stick. Method Scrub the potatoes and place into a large pot of boiling salted water. Fry until golden brown this usually takes about 10-15 minutes. Once heated, add the chopped bacon and onion. Heat up a frying pan, and add the teaspoon of oil to the pan. Here is roughly the procedure laid out so that you can decide if you want to make this today.įor more details see recipe at the bottom of the post with the quantity of the ingredients. Finely dice the onion, and chop the bacon into small pieces. Traditionaly a simple unsweetened puff pastry is used. Add the diced onions and cook until they soften about 3 minutes. In a medium saute pan, cook the bacon over medium-low heat until it begins to crisp about 3-5 minutes. Remove the onions from the pan and set them aside. Add the onions and cook, frequently stirring to avoid burning, for 30 minutes or until well-browned and caramelized. Melt the butter in a heavy-based frying pan over medium heat. You can use a short crust pastry, a puff pastry or even a filo pastry (if that is what you have at home). Line 2 baking sheets with parchment paper and preheat the oven to 425. You will need between 6-8 medium onions sliced nice and thin. Making this dish is rather easy if you have the pastry ready. My mother's family (and this recipe) is from the Cathedral City Beauvais in Picardi however, different variations may exist in Alsace, Lorraine, Normandi, and even Ils-de-France (Paris area). It's a traditional main course dish, served for lunch or dinner, in Northern France. An onion tart is a savory open pie-like pastry with an onion custard filling.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |