ONION TART RECIPES
STICKY ONION TART | JAMIE OLIVER VEGETARIAN RECIPES
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
Total Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat’s cheese, a simple salad and a cold beer.
Nutrition Facts : Calories 352 calories, FatContent 21.6 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 35.3 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 0.6 g salt, FiberContent 3.5 g fibre
ULTIMATE ONION TART RECIPE | BBC GOOD FOOD
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6
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, FatContent 50 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.59 milligram of sodium
More about "onion tart recipes"
FRENCH ONION TART RECIPE | CLAIRE ROBINSON | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Cuisine french
Reviews 4.5
Total Time 55 minutes
Cuisine french
- 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!
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CHEESEBOARD & ONION TART RECIPE | BBC GOOD FOOD
Use up remnants of cheese in this delicious tart – a mixture of blue, creamy and cheddar works well
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Cuisine British
Calories 603 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Cuisine British
Calories 603 calories per serving
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
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GRANDMA BELL'S ONION TART | MRFOOD.COM
If you're looking for a change-of-pace from traditional Christmas sides, then you'll love Grandma Bell's Onion Tart! It's one of Howard's favorites!
From mrfood.com
Reviews 5
Category Vegetables
From mrfood.com
Reviews 5
Category Vegetables
- Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean and crust is golden. Let rest 10 minutes before cutting into wedges and serving.
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GRANDMA BELL'S ONION TART | MRFOOD.COM
If you're looking for a change-of-pace from traditional Christmas sides, then you'll love Grandma Bell's Onion Tart! It's one of Howard's favorites!
From mrfood.com
Reviews 5
Category Vegetables
From mrfood.com
Reviews 5
Category Vegetables
- Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean and crust is golden. Let rest 10 minutes before cutting into wedges and serving.
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MARY BERRY ONION, ARTICHOKE & SAGE TART | BBC2 SIMPLE COMFORTS
This easy onion, artichoke and sage tart recipe from Mary Berry's brand new book Simple Comforts combines buttery puff pastry with a tasty cheese and vegetable filling.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Heat 2 tablespoons of the oil in a large frying pan. Add the onions and fry over a high heat for 3–4 minutes. Cover the pan with a lid and cook the onions gently for about 20 minutes until soft. Remove the lid and continue to fry for a minute to evaporate the liquid. Add the sugar and vinegar and fry for another couple of minutes until golden. Remove the onions from the pan and set them aside to cool.
3. Add the remaining oil to the pan and place over a high heat. Add the mushrooms and fry for 2–3 minutes. Cover the pan with a lid and cook for 3–4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and add them to the onions.
4. Unroll the pastry on to the lined baking sheet and cut off a 2cm (¾in) strip around the edge. Brush over a border of 2cm (¾in) around the large sheet of pastry with some beaten egg. Sit the pastry strips on top, pressing them down lightly to make a raised border. Prick the base inside the border with a fork and brush the border with a little more beaten egg.
5. Whisk the cream into the remaining egg in a bowl. Pour in the cream, add the herbs and season. Stir in the grated cheese.
6. Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Scatter the artichokes over the top. Season well and spoon the egg mixture on top of the vegetables. Bake in the oven for 25–30 minutes until the pastry is crisp and golden brown. Serve hot, with a dressed tomato salad.
Prepare ahead: Can be assembled up to 4 hours ahead, ready to put in the oven.
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ALMOST-FAMOUS BLOOMIN' ONION RECIPE - FOOD NETWORK
Outback Steakhouse serves 40,000 Bloomin’ Onions every day — that’s about 62 million calories’ worth of the chain’s famous appetizer: a giant onion that’s cut to resemble a flower and deep-fried. Many readers, including Sue Rogers from Tomball, TX, wrote to us for the recipe, but only three people at the company know it, and none of them will give it up. So, chefs in Food Network Kitchens fried onions until they nailed the zesty coating — and the secret dipping sauce.
From foodnetwork.com
Reviews 4
Total Time 1 hours 0 minutes
Category appetizer
Cuisine american
From foodnetwork.com
Reviews 4
Total Time 1 hours 0 minutes
Category appetizer
Cuisine american
- Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
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BEST FRENCH ONION SOUP | COOK'S ILLUSTRATED
Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?
From cooksillustrated.com
Reviews 4.9
Cuisine French
From cooksillustrated.com
Reviews 4.9
Cuisine French
See details
ALMOST-FAMOUS BLOOMIN' ONION RECIPE - FOOD NETWORK
Outback Steakhouse serves 40,000 Bloomin’ Onions every day — that’s about 62 million calories’ worth of the chain’s famous appetizer: a giant onion that’s cut to resemble a flower and deep-fried. Many readers, including Sue Rogers from Tomball, TX, wrote to us for the recipe, but only three people at the company know it, and none of them will give it up. So, chefs in Food Network Kitchens fried onions until they nailed the zesty coating — and the secret dipping sauce.
From foodnetwork.com
Reviews 4
Total Time 1 hours 0 minutes
Category appetizer
Cuisine american
From foodnetwork.com
Reviews 4
Total Time 1 hours 0 minutes
Category appetizer
Cuisine american
- Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
See details
BEST FRENCH ONION SOUP - COOK'S ILLUSTRATED
Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?
From cooksillustrated.com
Reviews 4.9
Cuisine French
From cooksillustrated.com
Reviews 4.9
Cuisine French
See details
CARAMELIZED ONION GALETTE RECIPE - NYT COOKING
This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
- Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
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FONTINA ASPARAGUS TART RECIPE: HOW TO MAKE IT
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Appetizers
Calories 142 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Appetizers
Calories 142 calories per serving
- Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
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FRIED SALTINES WITH CHEDDAR AND ONION RECIPE - NYT COOKING
McSorley’s Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale — dark and light — the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It’s like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.
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From tasteofhome.com
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Nov 15, 2019 · Onion Tart with Mustard and Fennel This savory tart includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of the herbs that grow wild all over the Provence ...
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