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Oh! I also threw together these gorgeous little caramelized onion tarts, when I was just fooling around in the kitchen.
Igredients:
2 cups sliced onion (crescents, not full rings)
0.33 cup red wine (I used a pinot noir)
1 sheet storebought puff pastry, thawed
1 egg, beaten with a bit of water
1 cookie sheet lined with parchment paper
1 oven preheated to 400F
Method:
Put some vegetable oil, w/ a high smoke point, into a large pot or frying pan on the stove. Heat it up really fucking hot. No, really. Hot. If the oil starts to smoke a wee bit, that's -perfect-. Once your pan is goddamn hot, add the onions and start stirring them around the pot quickly. Season with salt, pepper, and thyme to taste, real fast. They should start to color really fast (Catching the theme?) and you want to keep stirring them over high heat until they're a relatively even medium brown. Once they've reached that point, turn the pan down to medium low and let them set, stirring occasionally, until they are medium dark to dark brown. They should, ideally, become very soft and melty.
Take the pan off the heat for a second, add the wine, then put back onto stove and turn heat up to medium. Stir onions+wine around until the wine reduces down into a lovely syrup. Restrain urge to consume all onions on spot.
Roll out your puff pastry a wee bit, and slice it into six squares. (I cheated and just sliced along the seams, then sliced those pieces into two squarish rectangles.) You may need to lightly flour your board, rolling pin, and the pastry.
For each tartlet, roll each square out until it's about 4"x5.5", and then dock the center area thoroughly. Put a sixth of your onions onto the docked area, then brush all the edges with egg wash. Fold the edges in so that they cover a little of the filling, using egg wash as glue as necessary, then brush the top of the pastry with yet more egg wash. Put on pan, spaced evenly.
Bake for about 10-15 minutes, or until golden brown. Eat them hot if you want, but they're pretty darn good room temperature, too.
For some reason, Goofy keeps insisting to me that while this all took very little effort on my part, they're really fancy little things. I dunno. :P I do know that if I make them again, I need to make at least 2 per person, because they're just that yummy.
Igredients:
2 cups sliced onion (crescents, not full rings)
0.33 cup red wine (I used a pinot noir)
1 sheet storebought puff pastry, thawed
1 egg, beaten with a bit of water
1 cookie sheet lined with parchment paper
1 oven preheated to 400F
Method:
Put some vegetable oil, w/ a high smoke point, into a large pot or frying pan on the stove. Heat it up really fucking hot. No, really. Hot. If the oil starts to smoke a wee bit, that's -perfect-. Once your pan is goddamn hot, add the onions and start stirring them around the pot quickly. Season with salt, pepper, and thyme to taste, real fast. They should start to color really fast (Catching the theme?) and you want to keep stirring them over high heat until they're a relatively even medium brown. Once they've reached that point, turn the pan down to medium low and let them set, stirring occasionally, until they are medium dark to dark brown. They should, ideally, become very soft and melty.
Take the pan off the heat for a second, add the wine, then put back onto stove and turn heat up to medium. Stir onions+wine around until the wine reduces down into a lovely syrup. Restrain urge to consume all onions on spot.
Roll out your puff pastry a wee bit, and slice it into six squares. (I cheated and just sliced along the seams, then sliced those pieces into two squarish rectangles.) You may need to lightly flour your board, rolling pin, and the pastry.
For each tartlet, roll each square out until it's about 4"x5.5", and then dock the center area thoroughly. Put a sixth of your onions onto the docked area, then brush all the edges with egg wash. Fold the edges in so that they cover a little of the filling, using egg wash as glue as necessary, then brush the top of the pastry with yet more egg wash. Put on pan, spaced evenly.
Bake for about 10-15 minutes, or until golden brown. Eat them hot if you want, but they're pretty darn good room temperature, too.
For some reason, Goofy keeps insisting to me that while this all took very little effort on my part, they're really fancy little things. I dunno. :P I do know that if I make them again, I need to make at least 2 per person, because they're just that yummy.