My little French grandmother made the best onion tart. With some healthier replacement ingredients, this is still one of my favorite side dishes. Although I rarely use prepared mixes, there is usually a box of gluten-free Bisquick® mix in the cupboard. No matter who might arrive unexpectedly to visit, I can make an onion tart for brunch or for lunch or dinner with soup.
- 1 cup gluten-free Bisquick®
- 2 cups almond milk
- 1 cup egg whites
- 1 cup veggies (asparagus cut into 1-inch pieces or broccoli florets or petite green peas, etc.)
- 3-4 white or sweet onions, sliced finely
- ½ cup mushrooms, chopped
- 1 Tbsp chicken-like seasoning
- ¼ tsp turmeric
- ¼ tsp dill weed
- ½ tsp oregano
- ¼ tsp ground pepper
Place onions into a frying pan that has been sprayed with coconut oil and cook slowly, covered, over medium heat. Stir periodically until almost caramelized. Remove from heat and pour onions into a mixing bowl.
Place mushrooms in the frying pan and cook until almost dry. Add to bowl.
Add veggies and mix gently.
Spray 9x12-inch casserole with coconut oil.
Place Bisquick, almond milk, egg whites, and all seasonings in a separate small bowl and whisk for a minute or two. Pour about one third into casserole dish. Gently spoon in onion-mushroom-asparagus mixture.
Pour remaining mixture over everything.
Place in oven pre-heated to 400° F. Immediately turn down to 350° F. and bake for 60 minutes until firm in the center.
Remove from oven and let stand for 5 minutes to set.
Cut into squares.
May use a dollop of hot tomato sauce as topping or all natural tomato catsup or salsa or pesto sauce, etc.
Refrigerate leftovers—if there are any.