This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
4 large Bermuda onions, thinly sliced
2 tablespoons vegetable oil
1 tablespoon butter
2 teaspoons fresh thyme
1½ cups heavy cream
4 whole eggs
½ teaspoon ground nutmeg
salt and freshly ground pepper to taste
9-inch par-baked tart shell or homemade crust
ingredients for crust:
2 tablespoons butter
1 cup all-purpose flour
pinch of salt and pepper
cold water, about ¼ cup
For the crust, cut the butter into the flour, salt and pepper, and rub it through with your hands until flour is grainy. Add ice-cold water, a little at a time, mixing until dough starts holding together. Wrap in plastic wrap and refrigerate for about 30 minutes.
Dust a counter surface and rolling pin with flour before rolling out the dough until it’s thin. Drape dough over the baking container, cutting off any excess.
Preheat oven to 350°.
For the onion filling, saute onion slices in oil and butter until they are caramelized and golden brown. Add the thyme and a pinch of salt. Remove mixture from the plan and allow it to cool.
In a bowl, mix the heavy cream, eggs and nutmeg, then add in the onion mixture and season with salt and pepper. Pour mixture into the tart shell and bake 35 to 40 minutes or until the center doesn’t jiggle.