SWEET ONION TARTLETS
Steps:
- Preheat oven to 325 degrees F.
- Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 24 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside. In a small bowl, whisk together the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes.
FRENCH ONION TARTLETS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 40m
Yield 4 servings, 3 tarts per person
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
- In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.
- Turn broiler on.
- Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.
FRENCH ONION TART
Provided by Claire Robinson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
- When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
MINI FRENCH ONION TARTS
This is a French appetizer called Petits Pissaladieres, it is easy to make and has extreme flavor, if you or your guests are not an anchovy lovers, then I advise you not to make this. The onion mixture can made a day in advance, cover and chill. Reheat over medium heat, stirring about 10 minutes until heated through...or also the puff pastry squares can be baked a day in advance, cooled completely and kept in an airtight container at room temperature, just reheat in a 350°F oven for 6 minutes before topping. These squares are absolutely wonderful, I have served them many times in the past, trust me, they are worth the time to make! This recipe will make about 35-36 mini tartlets, if you are serving a large group of people then I strongly suggest to double the recipe, as people will be eating three, four or more at a time, they are THAT good! Cooking time is for both pastry and onion topping.
Provided by Kittencalrecipezazz
Categories Onions
Time 1h30m
Yield 36 tarts
Number Of Ingredients 8
Steps:
- Set oven to 400°F.
- Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
- Trim edges to form an exact 12-inch square.
- Prick sheet all over with a fork.
- Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
- Bake two at a time if you have a convection oven, if not bake one at a time for 12-15 minutes, or until puffed and golden brown.
- Transfer the baked squares to a rack and cool until just warm .
- Heat oil in a skillet over medium heat until hot but not smoking.
- Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
- Stir in anchovies (you can add in more anchovies if you desired) and pinch dried thyme; stir to combine; remove from heat, cover with foil to keep warm (if you are making this a day in advance, cover and refrigerate).
- Lightly brush tops of pastry with olive oil.
- Make a small indentation in the center of each square with you larger finger.
- Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
- Serve on a platter.
Nutrition Facts : Calories 51.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 0.4, Sodium 73.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 0.7
FRENCH ONION TARTLETS
Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 4 servings, 3 tarts per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray both sides of bread. Wet your fingers with water or olive oil before pressing into cups to hep bread to form more easily and not break. Press bread into small 12 cup muffin tin.
- Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
- In a skillet, melt butter and oil. Add onions and bay leaf, season with thyme, salt and pepper.
- Cook onions until caramelized, 15-18 minutes.
- Turn broiler on.
- Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.
Nutrition Facts : Calories 3892.7, Fat 97.9, SaturatedFat 36.8, Cholesterol 119.6, Sodium 7432.7, Carbohydrate 641.5, Fiber 95.2, Sugar 80.5, Protein 163.3
FRENCH ONION TART WITH CHEESY THYME PASTRY
Impress guests over for lunch with this French onion quiche with a gruyère and thyme pastry. Anchovies in the filling give an extra-special umami flavour
Provided by Anna Glover
Categories Lunch
Time 2h15m
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
- Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
- Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
- Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
- Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
- Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 462 calories, Fat 36 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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