Tarte a l’Oignon (French Onion Pie)
A traditional side dish from the Alsace region of France, in the country’s northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.

Set oven to 400 degrees Fahrenheit (200 degrees C).

In a skillet over medium heat, cook the bacon until it is browned.

Drain the bacon on paper towels after removing it from the skillet, reserving 4 tablespoons of bacon fat.

In the same skillet with the bacon fat, add the onions and cook for 8 minutes, stirring occasionally, until evenly browned.

Add salt and pepper to taste.

In a bowl, mix the milk and cream.

Onions are covered with flour; stir to combine.

Add the milk mixture and stir.

Until the mixture thickens, cook and stir the mixture over medium heat.

Stir in the bacon after turning the heat off, then leave it for 10 minutes to cool.