Caramelized Onion and Bacon Tart

Thanksgiving is my Aunt's favorite holiday and it's packed with a ton of tradition. We begin with the family and friends football game at the local grade school. After a little workout and shower we hit the champagne and salmon locks. The main event usually happens around 4pm and I have at least two helpings. One of my favorite side dishes is a caramelized onion tart. Since I'll be eating at my mom's house for the first time in 14 years, I will miss out on one of my favorite Thanksgiving treats. So I scoured the Internet and found this recipe so I can make this dish at home.

Caramelized Onion and Bacon Tart

• 4 slices bacon , cut into 1/2-inch pieces
• 4 small onions , cut in half lengthwise and thickly sliced
• 1 tablespoon plus 1 teaspoon fresh thyme leaves , chopped
• Kosher salt
• 1 cup whole milk ricotta cheese
• 1 egg yolk
• Freshly ground pepper
• 1/4 cup plus 1 tablespoon Parmigiano-Reggiano
• 1 (8-inch) frozen pie or tart shell

Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.

Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.

Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.

Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.

Caramelized Onion and Bacon Tart