Source: Fine Cooking #41 (also at FineCooking.com)
Caramelized onions are one of my favourite things. Nicely caramelized onions are almost candy, and make the perfect topping for burgers or pizza. Or the perfect filling for this alsatian onion tart (which I would describe as more of a quiche than a tart).
This tart is so versatile, because it’s great for brunch, a light lunch, or as a dinner course. It can be served warm, or at room temperature.
Nicely caramelized onions are the key to flavour in this tart, and I know several people who find caramelizing onions to be a challenge. In my opinion, there are 3 keys to successful caramelized onions:
- Use a stainless steel pan with a heavy bottom that will distribute the heat evenly. (I use and highly recommend Paderno pots and pans.) Do not use non-stick.
- Slice the onions thinly. And use lots of onions, because they reduce immensely in volume.
- Proper heat. Start on medium heat with a generous amount of butter or olive oil. Stir to coat, season with salt, and cook until soft. At the first sign of browning, turn the heat to medium-low, and continue cooking while stirring occasionally, until you get a deep brown colour.
The entire cooking process should take approximately 1 hour. If you try anything quicker, you’ll likely be disappointed.
If you’re like me, and like caramelized onions, this recipe is a must-try!