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The onions are thinly sliced and, in most versions, slowly cooked in fat. Different cooks and writers specify various fats, including butter and oil (David),
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is a savoury tart with a baked filling of onions and cream. It is a speciality of the French region of
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the pastry case before adding the filling, although David does not. The pastry is generally
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singles out
Zewelwaï as "the famous Alsatian speciality ... a truly lovely first course".
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Onion pastries are familiar in many French regions and elsewhere, including the
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The cooked tart may be served hot, warm, or at room temperature.
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The mixture to which the onions are added may contain cream,
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Treasury of Country Cooking Around the World
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102:Media: Tarte à l'oignon
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135:Background and ingredients
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242:or a variant of it, but
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161:and from Britain the
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227:Zewelwaï printanière
374:"Alsace Onion Tart"
372:Kreuther, Gabriel.
324:"Alsace Onion Tart"
73:Serving temperature
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400:. London: Hamlyn.
308:David, pp. 184–185
284:Cloake, Felicity.
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195:), butter (
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328:Epicurious
257:References
246:specifies
240:shortcrust
236:blind bake
166:Butter pie
163:Lancashire
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426:(2008) .
141:Provençal
446:(1981).
244:Larousse
157:flamiche
123:Zewelwaï
84:Onions,
52:Zewelwaï
18:Zewelwaï
388:Sources
152:Flemish
60:Starter
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177:lard
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