Tarte à l’oignon


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We are still celebrating the first anniversary of my blog.  It’s going to be a whole month of celebration because the Holiday is coming and why not.

Tonight, we have decided on a simple menu: “Tarte à l’oignon” which is basically onion pie, chicken wings, and a simple salad.

I learned how to make that “Tarte à l’oignon” way back when I was living in Haiti.  It is still my husband’s favorite pie.

Here is how I prepared my “Tarte à l’oignon. I hope you love it. If you make it differently, please share the link of your recipe with me.

Tarte à l’oignon

Marjie’s Tarte à l’oignon


6 onions thinly sliced easily achieved with an onion slicer

My sous-chef in action, slicing the onions with the onion slicer

2 unbaked pie crust

3 tablespoon butter

3 tbsp all—purpose flour

½ cup milk

1 cup parmesan cheese

Salt, pepper

1 pinch of grated nutmeg (my secret ingredient)

1 large egg, lightly beaten, for egg wash



Preheat the oven to 375 degree

In a large skillet, melt the butter over medium heat.  Season the onions with salt and pepper.

Slowly cook until they become translucent and very aromatic.  Add the flour and cook.  Gradually, whisk in the milk until incorporated.  Add the nutmeg and the cheese and mix well.  Adjust more seasoning if needed.  Once the sauce has come to a boil and has thickened, remove it from the heat.

Arrange the first pie crust in a  pie dish.  Pour the onion mixture in the shell and cover with the second pie crust.  Brush crust with the egg wash.

Bake for 30 minutes until golden brown.  Remove from the oven and cool 10 minutes before serving.

Tarte à l’oignon ready to bake in the oven at 375 degree

Bon Appetit!


  1. Yay for a mandolin! That is one of my favorite tools in the kitchen. This onion taste sounds delicious, especially with chicken wings!


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