Onion Tart

Onion Tart


"A simple tart made with onions."

Ingredients {{adjustedServings}} servings 248 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, melt butter and saute onions until soft. Remove from heat. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Mix in eggs.
  4. Pour into prepared shell and bake at 350 degrees F (175 degrees C) for approximately 20 minutes. Top with bacon, Can be served warm or cold.
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Reviews 10

  1. 11 Ratings


I made these into little tartlets for a party appetizer. I cut the pie crust into little circles with a cookie cutter, and pressed them into my muffin pan. I put the sauteed onions in the cups and poured the egg to about half-full. I put the crumbled bacon on top before baking. They were really delicious. Everybody asked for the recipe.


I made this tart for two people - both of whom had never eaten an onion tart. Each said it tasted good and wasn't too onion-y as one might expect from eating a bunch of onions in a pie crust. (Even my three-year-old ate a sizeable piece of this.) One commented that he might like to have more bacon in the recipe (but that might be because was was inclined toward more meat in a dish). As for the recipe, I was concerned that there wasn't enough egg (I think I was expecting something more quiche-like), but in the end, everything seemed to go together quite well - meaning this recipe works. If you like onion tart, I think this recipe will suit you.


Very tasty but a more work than the recipe implies. Between frying the bacon, sauteeing the onions (you will want them almost carmelized, so it takes around 30 minutes), pre-baking the shell and everything, this recipe takes a few hours. The first time I made this, I took one of the previous reviwers suggestions and cut the pie crusts into little tartlets and pressed into muffin pans. If you do this, use non-stick spray, as 1/2 of mine broke apart trying to extract them from the pan. I also used one extra egg since mine were very small, but I think you should stick to 2 small eggs or the tart won't be flat enough. (It is not supposed to be fluffy like a quiche.) And I wasn't sure how much of the mixture to put in the shell either; I'm guessing 1/2 full. Also, if you don't want your pie shell to be too moist/soft, prick the shell on the sides and bottom before baking, and brush a light egg wash on before pre-cooking it. Finally, I suggest slicing your onions very thin, and use the sweet yellow variety.