By Coppercloud on September 18, 2012
"Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes."
Serving Size: 1 (191 g)
Servings Per Recipe: 6