This Ain’t No Bloomin’ Onion

Caramelized Onion and Mushroom Tart
Prep and cook time: 90 minutes Serves: 6-8 as a side– Can be made in advance

I love onions—almost as much as I love a double negative. Unless, we are eating dessert, I consider onions a necessary ingredient. I occasionally *over onion*. I put together this recipe because I live in a world that needs more onions to continue spinning on its axis.

Depending upon how you cut this, this recipe can function as an appetizer or a hearty side. Hope you enjoy!

4-6 T olive oil
4 medium size onions, sliced thickly
1 1/2 t salt
5 T granulated sugar
1 cup sliced mushrooms, your choice
4 twigs fresh thyme
3 cloves garlic
¼ c red wine
3 oz Gruyere, sliced thickly
1 pkg puff pastry, thawed
1 egg, beaten with 2 T water

Onion Filling

Get your oil hot in a large pan that will allow for 4 onions. When oil is hot, add your onions and give them a stir. This is the perfect time to add your salt—salt will soften your onions. Reduce heat to medium and continue to cook onions, stirring occasionally. Add sugar. After cooking your onions for 15 minutes, add your mushrooms, thyme and garlic. Do not brown or burn your garlic—turn your heat down or remove from heat if you notice this is happening. Cook your onions till they stick to your pan just a little and you begin to see some brown on them—this could take 20-30 minutes, depending on your onions.

Add wine and increase heat to reduce. Remove from heat and set aside when most of the liquid is reduced—about 10 minutes.

Puff Pastry

Puff Pastry is very forgiving, so relax if this is your first time working with it.

Make sure your pastry dough is thawed out—this takes about 30 minutes. We will use both sheets (a top and a bottom) for this recipe. Lay the dough out on a lightly floured surface and give it a couple of rolls with your lightly floured pin to smooth the seams and add a couple of inches.

Place one sheet on your well greased (or parchment paper covered) baking sheet with edges. Place the cooled onion mixture on the dough, leaving 1 inch all the way around the dough. This inch will allow us to create a seam with the top and the bottom. Top onions with sliced Gruyere. Use enough cheese so that all of the onions are covered. Place top sheet on. Using a fork, create a seal by pressing the edges together all the way around.

Refrigerate for 30 minutes because, just like pie crust, the flakiest crust is one that’s baked cold.

Mix one egg in a small dish with the water and beat. You just made egg wash. Remove the onion tart from the fridge and cut three diagonal vents in the top dough. Brush on the egg wash and bake at 425 for about 30 minutes. Rest it at least 5 minutes before slicing.