So, I'm planning to do a tarte à l'oignon (actually tartelettes) for an upcoming dinner, and I'm confused about the classic recipe. I am 85% certain that every rendition I've had in or around Alsace contained bacon. But none of my books seems to have a recipe, except for Larousse -- and my copy makes no mention of pork in the dish at all.
So how do you make it? I can imagine it being delicious without the bacon, but that's always seemed to me one of the four essential components of the dish. Could Larousse be wrong about those crazy Alsatians, or am I simply mis-remembering it? Obviously, I haven't made my own before.