La tarte à l’oignon de Caroline Recipe

Another recipe courtesy of a cooking lesson from a neighbour. I have previously known this as Alsatian onion tart, a concoction of slowly cooked onions, cream, an egg, and grated cheese. Caroline’s version is vastly superior; she skips the egg, saying that adding egg means it’s “just a quiche”. And she caramelises the onions slightly and spices it with cayenne and paprika, which make all the difference. Easy to do, and really delicious served lukewarm with a glass of chilled shortcrust pastry to line a 24-cm tart tin (buy, or make your olive 4 large mild salt and 1 tbsp 2-3 tsp cayenne pepper, to 1 tsp sweet about 80-100 ml a handful of grated cheese (Gruyère or Slice the…