White Onion Tart

1 Reviews
100% would make this recipe again

This dish is just as suitable for a sophisticated meal as it is for a simple picnic, because it tastes wonderful both hot and cold.

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Preparation : 15 min Cooking : 2 h 30 min Cooking Dish : 26 cm (10 in) springform baking dish
330 calories/serving


7 onions, white, thinly sliced 1.4 kg
2 tbsp butter, unsalted 28 g
1/4 tsp salt 1 g
1 Homemade Pie Crust
6 eggs size large
1 pinch nutmeg
ground pepper to taste [optional]
1 2/3 cup Parmesan cheese, grated 80 g


  1. In a saucepan, cook over VERY LOW heat the onions with butter, salt and 2 spoonfuls of water, covered for about 1 h.
  2. Preheat the oven to 175°C/350°F. Line a deep 26 cm (10 in) springform baking dish with the pastry.
  3. In a bowl, lightly beat the eggs, then add nutmeg, ground pepper, and grated cheese. Drain the onions, then add them to the bowl. Spoon the mixture into the baking dish.
  4. Bake in the middle of the oven for about 1 h 20 min or until a skewer inserted into the centre comes out clean.
  5. Take out of the oven then let cool down about 10 min before serving.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




19 g

29 %

Saturated 8.5 g
+ Trans 0.3 g

44 %


170 mg


260 mg

11 %


29 g

10 %


3 g

11 %


7 g

Net Carbs

26 g


12 g

Vitamin A

9 %

Vitamin C

17 %


16 %


11 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Selenium, Vitamin B12
Good source of  :
Calcium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6
Source of  :
Fibre, Iron, Magnesium, Potassium, Vitamin A, Vitamin C, Vitamin D, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Meat and Alternatives 1
Fats 3

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Vegetables | First courses/Appetizers | High Calcium | Picnic

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