Make Onion Tart

• Cook bacon on medium skillet at medium heat until just before crispy. Transfer to paper towel lined tray to absorb excess grease.
• In a large skillet, combine sliced onions and olive oil. Cook on medium low heat for 10 minutes until onions are soft, occasionally stirring to prevent sticking to bottom of pan.
• Add the thyme leaves and continue cooking (and stirring when needed) until translucent brown. (10-15 min) Add a Tbsp of water as needed if sticky too much to pan. Set aside to cool.
• In a large bowl, stir together cream, eggs, salt, pepper, and manchego crumbles.
• Add caramelized onions to the cream mixture and softly fold together with spatula.
• Transfer ½ of the onion mixture to the Walnut Pie Crust. Sprinkle with pieces of bacon.
• Repeat with second half of filling.
• Top with sliced shallots. (option to slightly cook on skillet prior)
• Place tart (still in aluminum foil dish) on a cookie sheet onto middle oven rack.
• Bake at 375 F (190 C) for 30-35 minutes until golden brown.
• Place onion tart on cooling rack for 15 minutes before slicing and serving warm.