The Ultimate Onion Tart

You asked for it, A.D. Here it is:
(serves 6)

1 sheet frozen puff pastry, thawed
2 lbs. sweet* onions, sliced into thin rings
2 sprigs fresh thyme
2 eggs
1/2 cup half and half
5 strips uncured* smoked* bacon, diced
2 T. EVOO
2 T. Kerrygold* butter
1 t. kosher* salt.
2 t. freshly ground pepper

Preheat the oven to 375. Melt the butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked. Add the thyme, onion, and salt to the skillet. Cook on med.-low heat until the onions are completely translucent and caramelized. This will take about 30 mins. Remove from heat and allow to cool slightly. Combine 2 eggs and the half and half in a bowl. Add the caramelized onion mixture and the pepper. Roll out the puff pastry in a buttered pie or glass dish. (Make sure the pastry has four edges in order to hold the onion mixture.) Add the mixture to the pastry and bake for 35 mins. or until the crust and top are slightly browned. Allow to cool, then slice and serve.

God Bless America and our Service Men and Women!

Love,

MM