Number Of Ingredients 8 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.
Time 55m Yield 2 dozen. Number Of Ingredients 7 Steps:
In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.
Time 55m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes. Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture. Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin. Spoon onion mixture evenly on top of the tart crusts. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
Time 50m Yield 4 servings Number Of Ingredients 10 Steps:
In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool. Preheat the oven to 375 degrees F. In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping. Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.
Time 1h5m Yield 24 servings Number Of Ingredients 6 Steps:
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool. Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives. Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
Yield Makes 12 hors d’oeuvres Number Of Ingredients 10 Steps:
Put oven rack in middle position and preheat oven to 375°F. Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes. While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan. Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.
Time 45m Yield 24 Number Of Ingredients 9 Steps:
Let refrigerated pie crusts come to room temperature; cut with 3-inch round biscuit cutter or glass. Press crust circle in each of 24 small muffin cups, 1 3/4x1 inch. Melt butter in 10-inch skillet over medium-high heat. Cook 3/4 cup onion in butter 5 minutes, stirring occasionally; reduce heat to medium. Cook about 15 minutes longer, stirring occasionally, until onion is softened and golden brown; remove from heat. Heat oven to 400°. Beat eggs in large bowl. Stir in sour cream, salt and pepper sauce. Stir in onion. Stir in 1/4 cup of the cheese. Spoon onion mixture into crusts. Sprinkle with remaining cheese. Bake 10 to 15 minutes until golden brown and set in center. Serve warm or at room temperature. Garnish with additional onion.
Time 1h15m Yield 16 servings. Number Of Ingredients 15 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened., Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside., Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes., In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust., Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.
Time 1h30m Number Of Ingredients 7 Steps:
Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins. Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden. Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown. Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Time 27m Yield 24 Number Of Ingredients 5 Steps:
In a saute pan heat oil. Add onions and cook on medium heat, stirring often, until onions are golden brown (15 minutes). Let onion cool. In a bowl combine, yogurt, parmesan cheese and herbs mix well. Add cooled onions. Spoon 1 healthy teaspoon per phyllo cup and bake tartlets 10 minutes or until golden brown.
Time 45m Yield 30 tarts Number Of Ingredients 6 Steps:
In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes. Add the hot water and bouillon and bring mixture to a boil. Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes. Set mixture aside to cool a bit and then add cheese, stirring well to incorporate. Place about 1 heaping teaspoon measure into each phyllo cup. Bake in a preheated 375* oven for 10 to 15 minutes. Can be served hot or room temperature.
Yield Serves 2 as a first course Number Of Ingredients 7 Steps:
Preheat oven to 450°F. and butter a baking sheet. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add water and deglaze skillet, scraping up any brown bits and cooking until water is evaporated. Stir in thyme and cook mixture until onion is deep golden. While onion is cooking, cutting lengthwise along a fold line, cut off one third of pastry sheet, about 10 by 3 inches, and reserve remaining pastry for another use. Halve pastry strip crosswise and transfer pieces to baking sheet. Prick pastry all over with a fork and bake in middle of oven until deep golden, about 12 minutes. Transfer a pastry piece with a spatula to each of 2 plates and immediately press down centers to form an indentation for goat cheese and onion. Spread goat cheese in middle of pastry pieces and top with caramelized onion. Garnish tarts with fresh thyme sprigs and serve immediately.
Time 50m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Prepare pastry: In large bowl, combine flour and 1/4 teaspoon salt. With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.). On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Carefully place dough in 9-inch round tart pan with removable bottom. Gently press dough onto pan bottom and up side, without stretching. Fold overhang in and press dough against side of pan so it extends 1/8-inch above pan rim. Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly. Preheat oven to 425°F Place pan with tart shell on cookie sheet. Line tart shell with parchment or foil and fill with pie weights or dried beans. Place in oven and bake 15 minutes. Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs, transfer 1 tablespoon beaten eggs to cup. To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside. In 12-inch non-stick skillet, heat oil on medium 1 minute. Add onion, cook 20 minutes or until golden, stirring occasionally. Remove parchment and weights from pie shell; brush with egg from cup to seal. Bake tart shell 10 to 12 minutes longer or until golden. Transfer pan with tart shell to wire rack. Spread onion evenly into warm tart shell; sprinkle with Gruyere. Carefully pour egg mixture over onion. Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center. Cool on wire rack 10 minutes to serve warm. Removed side of pan before serving.
Time 1h Yield 8 servings, 3 tartlets each Number Of Ingredients 8 Steps:
Unfold pastry onto lightly floured surface. Cut into 24 rounds, using 2-inch cookie cutter. Place in single layer on parchment-covered baking sheet. Freeze until ready to use. Melt butter in large nonstick skillet on medium-low heat. Add onions, water and pepper; stir. Cover; simmer on medium-low heat 28 to 30 min. or until onions are golden brown, stirring occasionally and uncovering after 10 min. Remove from heat. Stir in Parmesan and cilantro; cover to keep warm. Heat oven to 425ºF. Spread pastry rounds with cream cheese spread. Bake 13 to 15 min. or until edges of crusts are golden brown. Top with onion mixture before serving.
