Caramelized onion tart

Prepare the dough

The recipe for this dough is also here under Pâte Brisée - pie dough

Preheat the oven at 350 F.

Cut the butter into small pieces. Pour the flour into a bowl. Make a well, pour in the sugar and a pinch of salt. Add the butter in pieces, 4 tablespoons of cold water and the egg, mix with fingertips until the dough is smooth. Do not work it too much or it will harden up. Add 5 tablespoons of cold water and mix to obtain a fine smooth dough. Make a ball with the dough and let it stand in the fridge for at least an hour. Remove from the fridge, knead and roll to get the size of the mold, prick with a fork on the bottom so it does not inflate and cook it in white (a piece of waxed paper or aluminum and is filled with beans or rice is placed to make a weight into the bottom of the quiche) for 10 minutes!

Prepare the onions

Cut the onions into thin slices, then in a large skillet, heat the butter stir in the onions, put salt and pepper and let the onions get golden brown. In a bowl mix the cream with the teaspoon of flour, then take the pan, mix well with a wooden spatula. Remove from heat, pour the mixture into a bowl, cool for 5 minutes, add the yolks, mix well, add into the pastry dough shell, cook for 45 minutes over high heat.