I pulled all the remaining onions from the garden yesterday.
Today, I cleaned them, peeled the skins and chopped them for freezing. I kept three large onions to make a caramelized onion tart. There is such satisfaction in pulling something from the ground and cooking it within a few hours.
Caramelized Onion tart
2 – 3 large sweet onions, thinly sliced
3 Tbsp butter
2 Tbsp olive oil
Salt and pepper to taste
Set skillet on LOW heat. Put butter and oil in pan and combine until melted. Add the onions to coat, season with salt and pepper. Cover pan with lid, but leave a slight opening. Cook SLOWLY for 30-45 minutes until golden blonde-brown. Set aside.
1 sheet puff pastry dough thawed
4 oz Fontinella cheese or Fontina cheese grated
2 Oz Asiago or Parmesan
2 sliced of bacon, cooked
4 sage leaves finely chopped
Place puff pastry dough on a parchment lined cookie sheet. Fold ¼ inch margins in on all four sides. Sprinkle the Fontinella cheese on the bottom. Sprinkle bacon crumbles and sage cuttings over the cheese. Spread the caramelized onions over the cheese. Sprinkle the grated Asiago over the top.
Bake 350F for 25 minutes.