This is my own creation. The inspiration came from watching Anne Burrell make tarts d’Alsace on Secrets of a Restaurant Chef a few days before.
- 1 tablespoon unsalted butter
- 1 1/2 medium sweet onion, thinly sliced
- 2/3 cup creme fraiche
- 1 English cucumber, peeled
- 2 slices bacon
- salt, freshly ground black pepper to taste
Heat butter in a skillet on medium heat, add the onions and sprinkle with salt and black pepper. Cook the onions until caramelized, about 25-30 minutes. Remove from the heat, transfer to a small bowl and let cool.
Once the onions have cooled, add creme fraiche and mix well. Cover and refrigerate for 15 minutes.
Meanwhile, cook bacon until crispy in another skillet. Transfer to paper towels, let cool and cut into 1/2-inch pieces.
Cut the cucumber into 1/2-inch slices, top with the onion and creme fraiche mixture and decorate with a piece of bacon.