Step 1: Pre-heat oven to 200℃ (400℉) with a rack in the middle. Mise en place.

Step 2: Butter a tart pan. Place the pie crust into the tart pan. Tuck it in with your fingers, making sure it is smooth. Fold the overhanging edges back inward. Flute the pie crust edges. Use a fork to poke evenly spaced holes in the bottom. Chill for 30 minutes.

Step 3: Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from the oven and carefully lift the parchment foil (with the weights) out of the crust. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 180℃ (350℉).

Step 4: Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onion slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 5 minutes. After 15 minutes, when the onions should start

Ingredients:

• 1.5 kg (3.3 lbs) onions, finely chopped
• 115g (½ cup) unsalted butter
• ⅔ cup sweet white wine
• ⅓ cup whole milk
• ⅔ cup heavy cream
• 3 large eggs, at room temperature
• 1 teaspoon caraway seeds
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 70g Gruyère, shredded

to dry out, add the white wine. Stir to coat and continue cooking for about 30 more minutes, until the onions are melty and golden. Set aside.

Step 5: In a large mixing bowl, whisk together the eggs, the heavy cream and the milk. Add caraway seeds, salt, black pepper and grated cheese.

Step 6: Scatter the caramelized onions evenly onto the bottom of the pre-baked crust . Pour the prepared liquid filling over top. Bake for 1 hour at 180℃ (350℉), or until golden. Transfer onto a cooling rack and let cool at least 15 minutes before serving.