This savory caramelized onion tart is a winner each holiday season. And the best part is that the Tea Drinker makes it from scratch, and it’s “his baby”. There is nothing better than being the recipient of a delicious homemade meal. I prefer to enjoy a slice while sitting by the fire, holiday music blaring in the background, glass of Chardonnay in hand; feeling grateful and thankful for my husband who likes to cook, and is good at it.
Before we get started, it should be noted that in our home, pouring yourself a glass of wine is always the first ingredient. Optional, of course.
What's up Dough?
- 1 ½ cups Flour
Before we get started, it should be noted that in our home, pouring yourself a glass of wine is always the first ingredient. Optional, of course.
What's up Dough?
- 1 ½ cups Flour
• ½ cup + 1 TBSP Chilled Butter
• 1 tsp Salt
• 2-3 TBSP Cold Water
In a food processor, cut butter into the flour and salt mixture until consistency of cornmeal. This can also be done by hand. Add water a little bit at a time until mixture just comes together. Form into a ball, and put into the refrigerator for 15 minutes.
• 1 tsp Salt
• 2-3 TBSP Cold Water
In a food processor, cut butter into the flour and salt mixture until consistency of cornmeal. This can also be done by hand. Add water a little bit at a time until mixture just comes together. Form into a ball, and put into the refrigerator for 15 minutes.
The Goods
• 4 Yellow Onions, Medium. Julienned.
• 3 TBSP Butter
• 2 TBSP Flour
• 2 Eggs, slightly beaten
• ¼ cup of Heavy Cream
• Crumbled bleu cheese, such as Gorgonzola
Heat a large pan, add butter and onions. Sauté over medium heat until onions are caramelized. They will turn brown, and smell wonderful. At this point, deglaze the pan with a couple tablespoons of water, continue to cook until liquid is evaporated, and onions are brown again. Remove from heat. Salt and pepper- stir in eggs and flour. Set aside.
• 3 TBSP Butter
• 2 TBSP Flour
• 2 Eggs, slightly beaten
• ¼ cup of Heavy Cream
• Crumbled bleu cheese, such as Gorgonzola
Heat a large pan, add butter and onions. Sauté over medium heat until onions are caramelized. They will turn brown, and smell wonderful. At this point, deglaze the pan with a couple tablespoons of water, continue to cook until liquid is evaporated, and onions are brown again. Remove from heat. Salt and pepper- stir in eggs and flour. Set aside.
Dough Ready?
• Need a 8-10 inch tart pan( the one w/ removable bottom works best)
• Rolling Pin
• Flour
• Butter
Pre-heat oven to 350. Roll out chilled dough onto a lightly floured surface. Roll into a 12” circle. Butter the tart pan. Line the tart pan with the dough circle, pushing the dough all the way up the sides, and trimming the edges. Gently poke holes in dough w/ fork.
Ready, Set, Fork
Spread the onion mixture into the tart. Pour in the cream, and crumble bleu cheese on top. Put the tart in the oven and bake until crust is cooked through, and slightly browned. About 40 minutes. Remove from oven and cool. Enjoy!
Spread the onion mixture into the tart. Pour in the cream, and crumble bleu cheese on top. Put the tart in the oven and bake until crust is cooked through, and slightly browned. About 40 minutes. Remove from oven and cool. Enjoy!
Please note: go back to pouring wine for friends, and family, or the holiday spirit will dissipate into thin air- again, we speak from experience.
For us, we are now off to join friends for another holiday past time—dining at the very festive Bistro Jeanty. I see cassoulet in my husband’s future.
** recipe adapted from Chef Maria Helm Sinskey.
** recipe adapted from Chef Maria Helm Sinskey.
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