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"What's for Dinner, Honey?" Caramelized Onion Tart

"What's for Dinner, Honey?"

Caramelized Onion Tart 354


Caramelized Onion Tart


You know those family recipes that you love, but you don't want to give out because the ingredients are a little cringe-worthy? I mean, you've been working so hard to clean up your dietary act and this delicious, delicious, little treat blows it.

Trust me, ignore clean eating for now and make this. Not only is it tasty, it's a fast. I modified it slightly from my mother's onion pie recipe (although telling people you are bringing onion pie to the potluck is always fun). Here goes:

1 pie crust - you can make one if you feel all Ina-ish. I usually buy a frozen crust
7- 8 red onions
1 1/2 tablespoon butter
olive oil
1/2 package of cream cheese (sorry, it cannot be low fat or fat free)
3/4 cup grated Asiago cheese
6 sprigs fresh thyme
2 sprigs fresh rosemary
red pepper flakes
salt & ground pepper
egg wash: 1 egg beaten with 1 tablespoon of milk

Preheat the oven to 375°

If you've bought frozen pie dough pull it out of the freezer to defrost.

Slice the onions in half top to bottom, then flip on their sides and slice thinly again.

Swirl the butter and olive oil in a skillet, toss in the onions, thyme, rosemary and red pepper flakes.

Cook over high-ish heat for about 10 minutes. Reduce heat to medium-ish and cook another 20 minutes until onions are caramelized. You may need to add a splash of hot water along the way to keep them from sticking to the pan.

Remove from the heat, discard the thyme and rosemary sprigs. Season with salt and pepper to taste.

Stir in the cream cheese and grated Asiago. Taste it again (can you tell that I firmly believe in lots of tasting while cooking?) add more cheese or spices if it needs it.

Line a large baking sheet with parchment paper.

If you have made your own pie dough I applaud you and want to learn your zen-like ways. If you're using frozen, I feel your need for speed. On a floured work surface, roll out the dough to a 12-inch round and transfer it to the baking sheet.

Spread the onion mixture on the round, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the filling and brush the edge with the egg wash. Sprinkle the top with a little more Asiago and a few grinds of fresh pepper.

Bake the tart on the bottom shelf of the oven for about 40 minutes, until the dough is browned.

Transfer the tart to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the tart to a rack and let cool slightly. Toss a few errant fresh thyme leaves on there if you have them. Cut into wedges and serve.