Monday, July 20, 2015

The Ultimate Onion Tart

 I recently had a few friends over for a French-themed dinner and this was one of the appetizers I made. It starts with lots of sweet onions cooked way way down until they're caramelized and golden. Add some bacon, a little cream, and some fresh herbs, and you have the makings for a fabulous first course or appetizer. Serve it with a crisp salad and you'll have a lovely and light summer lunch or brunch. Oh, and as much as I'd love to take the credit for it, this recipe isn't mine. I found it on a blog called Food Republic. As soon as I saw it, I knew this was the one I'd make. Frankly, they had me at bacon! It looks and sounds fancy, but it's really simple to make! Make it the next time you want to impress someone. I promise they'll love it!
2 tablespoons olive oil
2 tablespoons butter
5 strips bacon, diced 
2 pounds yellow onions, sliced into rings  
2 springs fresh thyme 
1 teaspoon salt
2 eggs  
1/2 cup half and half 
2 teaspoons freshly ground black pepper
1 sheet frozen puff pastry, thawed
Preheat oven to 375ºF.
Melt butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked. Add the thyme, onions, and salt to the skillet. Cook on medium-low heat until the onions are completely translucent and caramelized. This will take around 30 minutes. Remove from heat and allow to cool slightly. Combine eggs and half and half in a bowl. Add the caramelized onion mixture and the freshly ground black pepper. Roll out puff pastry and place in a pie plate or tart pan. Trim edges. Add the onion mixture to the pastry and bake for 35 minutes or until the crust and top are slightly browned. Allow to cool, then slice and serve.
Be sure to really take the time to let the onions caramelize, low and slow. You really don't want to rush this. The more you cook them down, the sweeter they will be, resulting in a much deeper flavor.  
The recipe calls for 2 tsp black pepper. That seemed like far too much, so I just added a 1/2 tsp. Add as much as you like!

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