Comment: To blind cook the dough, place a sheet of aluminum foil on the dough and cook with ballast (red beans, apricot kernels, baking balls).
Use full cream or otherwise light cream with a heap teaspoon (10g) of maizena.
600 g of onions yield ~500 g after peeling.
My pie plate is 26 cm in diameter.
1 pie crust
600 g yellow onions, thinly sliced (in strips or half-strips)
150 g smoked bacon lardons, finely cut
30 cl of cream
3 eggs (or 2 large)
Salt, pepper, nutmeg, thyme (opt)
Preheat the oven to 180C. Butter and line a pie sheet, prick the bottom with a fork. Bake for 25 to 30 minutes.
In a pan with 50 g butter, stew the onions for 25 to 30 minutes over medium-low heat, covered, with a pinch of salt and the thyme (opt), stirring regularly to prevent them from sticking or browning. The onions should be translucent and tender.
Brown the bacon.
In a bowl, beat the eggs with the cream. Season with pepper, a pinch of salt, and add 1/2 grated nutmeg.
Add the lardons and onions to the mixture. Mix well and spread over the pie shell evenly.
Bake for 40 to 50 minutes of cooking at 180C (350F). The pie should be golden and the filling set.