Cippollini Onion Tart Food

SAUTEED CIPOLLINI ONIONS

Steps:

• Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
• Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

EASY ROASTED CIPOLLINI ONIONS RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 325°F (160°C). Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.

CIPPOLLINI ONION TART

Steps:

• Preheat oven to 400 degrees.
• For the crust: In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and pulse. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
• Transfer the dough to a floured work surface and roll into a 13-inch disk, about 1/4″ thick. Fold over the edges of the dough, about 1″ around, and crimp to seal. Transfer to baking sheet and refrigerate until ready to use.
• For the filling: Melt butter in a large skillet over medium heat. Add salt and combine, then add onions. Cook for 15-20 minutes, stirring frquently, until carmelized on all sides.
• Add the wine and reduce until syrupy, about 6-8 minutes.
• Transfer the pan to the oven and roast for 10 minutes.
• Remove the pan from the oven and place the refrigerated dough on top of the onions. Prick the surface to let air escape.
• Return the pan to the oven and bake until crust is golden brown, about 35 minutes.
• Remove the pan from the oven and let stand for 5 minutes.
• Place a serving platter upside down on top of the pan and turn both upside down together. Lift off the pan, leaving the onion tart on the serving dish. Serve immediately!

CARAMELIZED ONION TARTLETS

Steps:

• On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Using a 2-inch-round biscuit cutter, cut out 12 circles. Transfer to a parchment-lined baking sheet, and refrigerate until needed.
• Melt butter in a heavy-bottomed skillet over medium heat. Sprinkle sugar over butter; cook, stirring, until sugar melts and starts to turn amber in color.
• Halve onions crosswise. Season cut surface with salt and pepper. Arrange onions in a single layer, cut side down, in skillet. Cook over medium-low heat, without turning, until caramelized sugar bubbles up around onions and onions are fragrant, about 15 minutes. Remove from heat.
• Using a slotted spoon or spatula to keep onions intact, transfer them to mini-muffin tins, placing half an onion, cut side down, in each cup (allow sugar syrup to remain in pan). Return skillet to low heat. Stir in balsamic vinegar, and season with salt and pepper and a few leaves of fresh thyme.
• Heat oven to 425 degrees. Quickly, before sugar cools, spoon a generous teaspoon sugar mixture into each muffin tin. Drape chilled pastry rounds over each onion, and using fingers, press to secure. Onions should be swaddled in pastry. Place muffin tin in oven; bake until pastry is golden brown and sugar bubbles up over pastry, about 20 minutes. Remove from oven. Immediately set baking sheet over muffin tin; invert, being careful of hot caramel that might drip from tin. Once you invert the tins, tarts will be right side up; serve garnished with fresh thyme leaves.

ONION TART

Steps:

• Melt butter and olive oil together in a skillet. Add onions, tomatoes and herbs, and cook, uncovered and stirring occasionally for 30 minutes, until the onions are soft, juicy and a bit caramelized. Season well with salt.
• Meanwhile, preheat the oven to 375 degrees. Roll out the pie crust on a floured surface to a 14 inch circle. Spread the onions on the dough, leaving a 1.5 inch border all around. You can trim the border, but I like it looking more rustic. Fold the border over the onions, brush it with egg wash if desired, and cook for about 50 minutes, until the bottom of the crust is well browned. Let it cool completely on a rack.
• This tart tastes twice as good at room temperature, and especially the next day, when the flavors have the chance to meld. So please try to be patient -- it will be difficult!

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
• Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

GRILLED CIPOLLINI ONIONS

Steps:

• Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
• Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread onions onto prepared skewers, weaving basil between onions.
• Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

SAUTEED CIPOLLINE ONIONS (MARIO BATALI) RECIPE - (4.1/5)

Steps:

• Heat a large skillet oven medium-high with a few tablespoons of olive oil. Add onions, and season with salt. Sprinkle the onions all over with sugar. Cook, undisturbed for one minute, and then add the butter, continuing to cook until the onions begin to develop deep caramelization. Flip the onions, and cook for one minute, and then add the thyme, followed by the sherry. Cook for 10 minutes or until onions are lightly deeply caramelized and. Remove from heat and stir in cream. Adjust seasoning to taste. For the Special: Stir in the Robiolina and Parmigiano-Reggiano off of the heat. For the Spectacular: Shave truffles over the onions, and then sprinkle the truffles with salt. Helpful Tips: 1. You can use pearl or even frozen pearl onions instead of Cipolline. 2. Do two batches so there's no overcrowding in the pan, and all the onions have the nice dark color on the bottom. 3. You could also use Marscapone, ricotta, or even cream cheese instead of Robiolina cheese.