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A Stinky App…

Posted Jan 03 2010 12:00am

or “How I Keep J Happy!” :D

I know I have mentioned that J loves onions on the blog before, but I don’t know if I have ever talked about how deep of a love it is. Deep fried, raw, cooked, caramelized, he loves them all. He proclaims his favorite sandwich to be onions and peanut butter, favorite soup to be french onion. He actually told me that he was missing them the other night, which is how this recipe was born!

Growing up, the tradition in my house was to have steak and shrimp and french onion soup on NYE. I was planning to make the soup this year, but J wasn’t too hyped up for soup and he wanted to make sure that he made it our friend’s house at a decent hour. I remembered that I had some Pepperidge Farms puff pastry in the freezer, courtesy of Foodbuzz and decided that I would make a tart of sorts.

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After caramelizing two onions down, which if you do it slow and with no sugar, it took about 2 hours to get them to a caramel color. All I did was put the pot on low, with the onions and good glug of olive oil, partially covering the pan and let it go, stirring every once in awhile.

I defrosted the dough, cut in half and cut off about a half an inch of dough to make the sides, I made sure to dock the bottom by punching holes with a fork to stop it from puffing up too much.

The tart needed something else, something savory to balance the sweetness from the onions. Enter this:

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I had thought about using goat cheese or allouette cheese, but at $1.89, this was a steal and was perfect. After spreading out a thin-ish layer, I attached the excess dough that I had cut off to create an edge with egg wash. Spread the onions between the two tarts and baked it. At 400 for 25 minutes, it was golden brown, puffed up and delicious.

019 J was in heaven and may have eaten a whole half. He was a happy camper. He definitely got his fix of onions and is already asking for them again!

Oh, and I got some exciting news this week, I just found out that I snagged a spot at the Iron Cupcake:Beer as a baker! I’m super excited, and slightly nervous since there is a ton of competition! I’ve been working on some combinations, which is an interesting project! I promise this one will be documented for sure!!

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