Onion Tartlets in Response
May 20th, 2008 by Chef Branden Lewis
Braised onion tarts. I had a couple of requests for this recipe after mentioning it in my last article, When is vegetarianism not just a salad? Digging through layers of splashed sauce stains, illustrations, and foodie tips drawn out in chicken scratch, I found one from when I worked in England.
Braised Onion Tarts
Servings: 6
Ingredients:
3 large Spanish/Yellow Onions
¼ cup Butter (substitute oil for a vegan option)
¼ cup Granulated Sugar
To taste Salt & Pepper
¼ cup Nice Red Wine Vinegar
1½-2 cups Red Wine (boxed or leftover, do not use cooking wine)
2-4 cups Vegetable Stock (see note below)
1 bunch Fresh Thyme
1 bunch Fresh Rosemary
1 bunch Fresh Sage
1 sheet Puff Pastry (omit for vegan option)
1 each Egg Yolk
Preparation:
Preheat your oven to 350˚.
To begin, peel the onions being careful to leave the stems intact. Then, cut them in half horizontally. Next, choose an iron skillet just large enough to hold the onions side-by-side (a sauté pan can be substituted, but if it is not ovenproof you’ll need a casserole as well).
Heat the butter and sugar in the iron skillet on high. Once the mixture begins to bubble, add the onions cut side down. Season to taste and brown for 10-15 minutes until the onions are caramelized on the bottoms (be sure to move them around every few minutes to keep them from sticking and burning). Add the vinegar and continue bubbling away until it evaporates. Then, add the wine and continue simmering until it is half reduced (about another 10 minutes). Carefully turn the onions over. Finally, add the vegetable stock until the onions are 3/4 covered and return the pan to a boil.
As the onions come to their final boil, tie the herbs together in a bouquet and place them on top. Then, remove the iron skillet from the heat and completely wrap it with aluminum foil (if using a casserole, quickly and carefully transfer the onions and sauce over to it and then wrap it or use a tight fitting lid). Bake for 80 minutes.
While the onions are in the oven, lay a sheet of puff pastry out across a lightly floured surface. Using a cup or glass a half inch wider than the onions, cut six disks. Dock (poke) them with a fork and then brush them with somce of the egg yolk. Set aside.
When the onions come out, carefully open the foil covering and toss out the fragrant herb bouquet. Using a large spoon, carefully remove the onions and place them on a plate to cool slightly. Use the spoon to skim off excess butter that floated to the top of the sauce and then adjust seasonings to taste.
To finish, place each onion on a pastry disk and bake until the disks puff and brown. Plate and serve immediately with the sauce poured over the top or around the sides.
Note: Vegetable stock is very easy to make. First save vegetable scraps (including stems and peels) in a gallon sized Ziploc baggie kept in the refrigerator or freezer until it is full. Try to avoid strong veggies such as green peppers or cabbage and items that will cloud your stock, such as potatoes and beans. Garlic peels, onion pieces, carrot peels, celery and mushroom scraps are especially perfect for a tasty stock. Cover the scraps in enough cold water to just cover them. Bring to a simmer and add 4 whole peppercorns, 1-2 cloves, 1 star anise seed, 3 bay leaves and a pinch of salt. Continue simmering for 30-45 minutes then strain. For a more powerful stock, strain it a day later.
Chef Branden Lewis graduated from Johnson & Wales University with a Bachelors Degree in Culinary Arts and a Masters Degree in International Organizational Leadership. He has traveled throughout Europe and Southeast Asia, stopping to work in England and Switzerland for Michelin Star Restaurants and five-star hotels. Chef Branden has been featured on NBC 10’s “Cooking with Class with Chef Terranova” as well as numerous news publications. He joined The Genesis Center in late 2006 where he’s presently the head Culinary Instructor.
That looks AWESOME… Pictures are great too. I can taste it from here.
Branden, job well done! I love the illustrations.
The food appears to be very savory and appetizing. [And]I really enjoy your “recipe prose” which describes in a detailed manner of how to prepare these tarts to perfection. Thanks for this eccentric veggie dish! (How does this rate to Tomato Tartian?)lol
Wow that looks really delicious!
This recipe looks awesome, it is a recipe that I will have to try soon. Your detailed illustration will help those of us whom are not trained chefs, look like a pro.
Great pictures Brandon. I love the format of your recipe, very clear and concise.
Thanks for sharing the onion tartlet recipe, it sounded delicious and now it looks great! I can hardly wait to try it. I adore photo recipes, it is absolutely inspirational!! Finally, an interesting vegatable dish that piques not only the palate but the mind.