Best Cippollini Onion Tart Recipes

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
• Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

SAUTEED CIPOLLINI ONIONS

Steps:

• Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
• Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

HONEY ROASTED CIPOLLINI ONIONS

Steps:

• Preheat oven to 325 degrees F.
• Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
• In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
• In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

GRILLED CIPOLLINI ONIONS

Steps:

• Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
• Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread onions onto prepared skewers, weaving basil between onions.
• Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

CARAMELIZED ONION TARTLETS

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.

ONION TART

Steps:

• Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
• Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
• Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
• Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
• In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
• Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
• In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
• Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
• Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

ONION TART

Steps:

• Melt butter and olive oil together in a skillet. Add onions, tomatoes and herbs, and cook, uncovered and stirring occasionally for 30 minutes, until the onions are soft, juicy and a bit caramelized. Season well with salt.
• Meanwhile, preheat the oven to 375 degrees. Roll out the pie crust on a floured surface to a 14 inch circle. Spread the onions on the dough, leaving a 1.5 inch border all around. You can trim the border, but I like it looking more rustic. Fold the border over the onions, brush it with egg wash if desired, and cook for about 50 minutes, until the bottom of the crust is well browned. Let it cool completely on a rack.
• This tart tastes twice as good at room temperature, and especially the next day, when the flavors have the chance to meld. So please try to be patient -- it will be difficult!

CIPPOLLINI ONION TART

Steps:

• Preheat oven to 400 degrees.
• For the crust: In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and pulse. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
• Transfer the dough to a floured work surface and roll into a 13-inch disk, about 1/4″ thick. Fold over the edges of the dough, about 1″ around, and crimp to seal. Transfer to baking sheet and refrigerate until ready to use.
• For the filling: Melt butter in a large skillet over medium heat. Add salt and combine, then add onions. Cook for 15-20 minutes, stirring frquently, until carmelized on all sides.
• Add the wine and reduce until syrupy, about 6-8 minutes.
• Transfer the pan to the oven and roast for 10 minutes.
• Remove the pan from the oven and place the refrigerated dough on top of the onions. Prick the surface to let air escape.
• Return the pan to the oven and bake until crust is golden brown, about 35 minutes.
• Remove the pan from the oven and let stand for 5 minutes.
• Place a serving platter upside down on top of the pan and turn both upside down together. Lift off the pan, leaving the onion tart on the serving dish. Serve immediately!