Ingredients

Crust

1 ¼ cups unbleached all-purpose flour (6 ¼ ounces)

1 tablespoon sugar

½ teaspoon table salt

8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and well chilled

2 - 3tablespoons ice water

Filling

4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4-inch pieces

Vegetable oil, if needed

1 ½ pounds onions, halved through root end, peeled, and cut crosswise into 1/4-inch slices

1 sprig fresh thyme

¾ teaspoon table salt

2 large eggs

½ cup half-and-half

¼ teaspoon ground black pepper

FOR THE CRUST: Spray 9-inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1-second pulses. Add 2 tablespoons ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 tablespoon more water if dough will not form clumps. Transfer dough to greased tart pan. Following illustrations above, pat dough into prepared pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Place tart shell on plate and transfer to freezer for 30 minutes.

Adjust oven rack to middle position and heat oven to 375 degrees. Place frozen tart shell on baking sheet; lightly spray one side of 18-inch square extra-wide heavy-duty aluminum foil with nonstick cooking spray. Press foil greased side down inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return baking sheet with tart shell to oven and bake until golden brown, 5 to 10 minutes. Set baking sheet with tart shell on wire rack. Do not turn off oven.

FOR THE FILLING: While crust is baking, cook bacon in 12-inch nonstick skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain bacon through mesh strainer set over small bowl; transfer bacon to paper towel-lined plate. Return 2 tablespoons bacon fat to skillet, adding vegetable oil to make up difference if necessary.

Add onions, salt, and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.

Whisk eggs, half-and-half, and pepper together in large bowl. Remove thyme sprig from onions; discard. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.

Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20 to 25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin-bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve.

Souce: http://www.dcsappliances.com/culinary-curious/recipes/french-onion-bacon-tart/

Cook One Item on the Stove.

That's it. Dealing with sautèing hash browns, scrambling eggs, all the while entertaining the first few arrivals is just a disaster waiting to happen.

Cook. Assemble. Make Ahead.

Choose one item that requires attention the day of (scrambled eggs or hash browns), one that requires assembly (salad or sandwiches), and another that can be made start to finish the night before (quick breads or coffee cake), and brunch will be a breeze.

Simple Scrambled Eggs.

Eggs are cheap, traditional, and tasty, and they are easy to double and triple according to your party size. Go for a simple scramble, or choose an egg dish that only requires baking in the oven. A frittata or strata are great choices.

Baked Goods.

Quick breads, coffee cake and muffins are filling and will satisfy sweet tooths. Also if you wish to make them a few days or a week in advance, they freeze really well. Take them out the night before and they'll be defrosted when you need them.

Fruit and Yogurt.

It's good to have lighter options for light eaters. It'll brighten a monochromatic brunch plate.

Breakfast Meats.

A little sausage and bacon never disappoints. To avoid using your cooktop, bake your bacon and sausage in the oven. Drain the bacon afterwards on paper towels, as you would if you fried it in the pan.

Coffee, Tea and Juice.

Not everyone drinks coffee, so it's nice to have a few beverage alternatives. A good herbal tea or fresh juice like orange or grapefruit works well.

This is a stand-up chicken that you'll be proud to serve at any family gathering. Treated to a savory rub, then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers now!

Prep: 20 min. Grill: 1-1/4 hours + standing

Yield: 4 Servings

Ingredients

4 teaspoons chicken seasoning

2 teaspoons sugar

2 teaspoons chili powder

1-1/2 teaspoons paprika

1-1/4 teaspoons dried basil

1/4 teaspoon pepper

1 broiler/fryer chicken (3 to 4 pounds)

1 tablespoon canola oil

2 lemon slices

1 can (12 ounces) beer or nonalcoholic beer

Directions

In a small bowl, combine the first six ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon of spice mixture into cavity. Rub the remaining spice mixture over and under the skin.

Place lemon slices in neck cavity. Tuck wing tips behind the back.

Prepare grill for indirect heat, using a drip pan. Pour out half of the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.

Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 4 servings.

Nutritional Facts 7 ounces cooked chicken equals 415 calories, 25 g fat (6 g saturated fat), 131 mg cholesterol, 366 mg sodium, 3 g carbohydrate, 1 g fiber, 42 g protein.

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