Make ahead note:
This tart can be made ahead and frozen for up to two months if tightly wrapped. Defrost in the refrigerator and reheat in a 350-degree oven until heated throughout. It can also be made partially ahead – onions precooked and popped into precooked pie shell and baked for 35 minutes in 375-degree oven. It serves 6-8 as a side dish, 4 as the main dish of the meal.

Ingredients:

• 1 refrigerator pie shell, prebaked according to package directions
• 1-1/2 Lbs sweet onions thinly sliced
• 2 Tbls extra virgin olive oil
• 2 Tbls butter
• 1/4 teaspoon dried thyme or ½ teaspoon fresh
• 3 Tbls crème fraiche
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Preheat oven to 375. Melt butter in large pan. Add olive oil and onions. Cook until onions become translucent. Add thyme. Cover and cook until onions begin to change color. About 30 minutes. While onions are cooking, pre-bake the pie shell. Remove onions from heat. Add to large bowl with crème, salt, pepper and nutmeg. Mix crème into onions thoroughly. Pour into pre-baked shell and bake in oven for approximately 30 minutes until onions and crust turn to golden color. Allow to cool for 5-10 minutes and serve.

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