French Onion Tart

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2 cups (250 grams) all-purpose flour

1/4 teaspoon table salt

1/2 cup (1 stick, 4 ounces or 113 grams) chilled butter, in cubes

3 tablespoons cold water

1 1/2 pounds (about 4 medium onions), halved and thinly sliced

1 tablespoons butter

1 tablespoon olive oil

Scant 1/2 teaspoon table salt

Pinch of sugar

1 cup low-sodium beef, veal or mushroom stock/broth

2 teaspoons cognac, brandy or vermouth (optional)

Freshly ground black pepper

1/2 cup (about 2 ounces or 60 grams) grated Gruyere, Comte or Swiss cheese

1 large egg

1/2 cup heavy cream

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