Pissaladier, aka: Onion Tart

For my brother's 30th birthday/new year's celebration, we decided to make an onion cake. Well, that's what we told the birthday boy.

Danielle had an awesome recipe for this superFrench onion tart with a borderline offensive name (see title) from Rebecca Riley, who taught a gluten-free cooking class in Cambridge a few years ago.

I made the onions, which took over an hour to slice on the mandoline (6 lbs = 2 bags) and cook slowly so they didn't brown.  I wish I had taken other photos of the during part of the recipe, but the after photos seem to tell a fine story.

Let your mouths water.

• MAKING TIME:    2.5 hours
• COST:   $3.49 (for the onions, had the other stuff around the house)