I’m a big fan of onions and obviously got very excited about this recipe.

onion tart 1
I would say it’s a bit like a quiche, but no cheese, and no crust.

onion tart 2
It’s just smooth and flavorful and delicious.

Onion Tart
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 cups chopped onion
  • ½ cup butter plus 2 teaspoons
  • 3 large eggs
  • 1 cup sour cream
  • ½ teaspoon ground black pepper
  • 1¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ cup flour
  • 1 teaspoon baking powder
  1. Preheat your oven to 385 degrees, and grease a 9" tart pan or pie pan.
  2. Place your chopped onion in a large pan with 2 teaspoons of butter and saute over medium-high heat until translucent.
  3. While your onions are sauteing, whisk your eggs and sour cream and spices together in a medium sized bowl until smooth and completely blended.
  4. Stir in the flour and baking powder until combined, some lumps are okay, just don't over mix.
  5. Melt the remaining half cup of butter, and stir into the batter until mixed thoroughly.
  6. Mix in your sauteed onions, pour into your tart pan, and place in the oven to cook for about 30 minutes until the center is no longer jiggly, and it's golden on top.
  7. Serve warm or room temperature.

I served this with a Slow-Cooker Lemon Garlic Chicken Breast (recipe forthcoming) over an alfredo pasta, with a side of sauteed green beans.

onion tart 3

Highly recommend.



Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

Latest posts by Brie (see all)

Related posts: