Soft and creamy onions are surrounded by a buttery crust, in this classic Alsatian French tart.
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Dawn, I think I found the trick to have the prep. time and serving portions show up... if I print - or see - the recipe with the tabs that show when I am in the screen where the instructive videos are shown, for some reason, the recipe does not show either the title nor the rest of the information. However, if I go to the main Recipe screen and select "Text" then the recipe prints in a different format, showing all the information that was missing. From now on, I will only print the recipes from this screen. I don't know if this happens to everyone else, but it does to me when I browse your site from my computer. Thank you so much for your feedback.
You shouldn't necessarily have to make the crust much thinner. It is already quite a delicate crust. As for the baking time, you are correct, you will likely need to reduce the baking time slightly. Just keep an eye on things and remember to look for the signs - golden crust etc. Cheers!
I make these when dinner will be just Michel and myself. I do not really make the crust thinner. Of course, I adjust the carmelized onion recipe. I usually serve this with a roast loin of pork and whatever green is fresh at the farmers market. Just personal favorites. Plus, if I can get a hearty green into Michel verse steak and potatoes (not that I have anything against them, just not every other day) I am very, very happy.