Ingredients:
Crusts 3 cups all-purpose flour 1 egg 1 egg yolk 1/8 teaspoon kosher salt 1 cup (2 sticks) cold butter, cut into small cubes 1 tablespoon ice water cold water Filling 4 pounds Vidalia onions, halved and thinly sliced 4 tablespoons butter, cubed 4 eggs, lightly beaten 2 egg yolks, lightly beaten 1/2 cup heavy whipping cream or half-and-half 3 cups (12 ounces) shredded Sargento Extra Sharp Cheddar cheese 16 bacon strips, cooked and crumbled 1/3 cup minced fresh chives Salt and pepper

Instructions:
For crusts: Place the flour, egg, egg yolk and salt in a food processor. Cover and pulse until blended. Add butter; cover and pulse until butter mixture resembles the size of coarse peas. Drizzle in water; pulse until dough forms a ball. Cover with plastic wrap. Refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before preparing tarts. For filling: Sauté onions in butter, in batches, in a large skillet over medium-high heat until tender. Cool completely in a large bowl. Whisk eggs, egg yolks and cream in a small bowl. Stir into onions; add the cheddar, bacon and chives. Season with salt and pepper. Set aside. Heat oven to 350 degrees. Divide dough in half. Roll out one portion on a lightly floured surface. Press dough onto bottom and up sides of an ungreased 10-inch tart pan with removable bottom. Prick dough with a fork. Repeat with remaining dough. Bake each crust for 5-8 minutes or until just golden brown. Remove from oven. Divide onion filling into crusts. Bake for 15-20 minutes longer or until a thermometer reads 160 degrees and egg mixture is set. Let stand 5 minutes before serving. Cut into wedges.