Deborah Madisons Fragrant Onion Tart Food

DEBORAH MADISON'S FRAGRANT ONION TART

Steps:

• To make the filling, cut onions in half, peel them, and if they are strong, put them in a bowl of cold water. It doesn't take long for that to reduce their sting. Finely dice them.
• If you're using bacon, fry until browned and nearly crisp, then scoop out and drain on a paper towel. Throw out bacon grease, wipe out pan and add 2 tablespoons butter. When melted, add onions, thyme and 3/4 teaspoon salt. Cook over medium heat, stirring occasionally, about 25 minutes. The onions needn't be caramelized, but should just take on a faint golden hue. When done, let them cool slightly. Taste for salt (they'll be very sweet, you might want to add more) and season well with pepper.
• While onions cook, whisk eggs with crème fraîche and milk. Stir in cooled onions, cheese and bacon, if using.
• To make the crust, put flour and 1/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Add 6 tablespoons butter and turn mixer to low speed until butter has broken into small, pebble-size pieces. Drizzle in ice water until dough looks clumpy and damp. (You'll use about 3 tablespoons, fewer if butter was soft.) Form dough into a disk or a rectangle to correspond to the shape pan you're using. You have a few choices: a 9-inch tart pan, a square tart pan or a rectangular one (11 by 81/2 inches), all with removable bottoms. Wrap dough in plastic and refrigerate.
• Heat oven to 400 degrees. Roll dough to fit tart pan, then drape dough in pan. Neatly press dough into pan and shape it. Set it on a sheet pan. Pour onion mixture into tart pan, and bake until surface is golden and browned in places, 45 to 50 minutes. Let cool to warm before cutting into slices and serving.

DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP

Steps:

• 1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.
• 2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
• 3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche.