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1
To make the filling, cut onions in half, peel them, and if they are strong, put them in a bowl of cold water.
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2
It doesnt take long for that to reduce their sting.
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3
Finely dice them.
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4
If youre using bacon, fry until browned and nearly crisp, then scoop out and drain on a paper towel.
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5
Throw out bacon grease, wipe out pan and add 2 tablespoons butter.
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6
When melted, add onions, thyme and 3/4 teaspoon salt.
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7
Cook over medium heat, stirring occasionally, about 25 minutes.
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8
The onions neednt be caramelized, but should just take on a faint golden hue.
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9
When done, let them cool slightly.
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10
Taste for salt (theyll be very sweet, you might want to add more) and season well with pepper.
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11
While onions cook, whisk eggs with creme fraiche and milk.
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12
Stir in cooled onions, cheese and bacon, if using.
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13
To make the crust, put flour and 1/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment.
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14
Add 6 tablespoons butter and turn mixer to low speed until butter has broken into small, pebble-size pieces.
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15
Drizzle in ice water until dough looks clumpy and damp.
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16
(Youll use about 3 tablespoons, fewer if butter was soft.)
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17
Form dough into a disk or a rectangle to correspond to the shape pan youre using.
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18
You have a few choices: a 9-inch tart pan, a square tart pan or a rectangular one (11 by 81/2 inches), all with removable bottoms.
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19
Wrap dough in plastic and refrigerate.
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20
Heat oven to 400 degrees.
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21
Roll dough to fit tart pan, then drape dough in pan.
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22
Neatly press dough into pan and shape it.
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23
Set it on a sheet pan.
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24
Pour onion mixture into tart pan, and bake until surface is golden and browned in places, 45 to 50 minutes.
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25
Let cool to warm before cutting into slices and serving.
