May 21st 2013
So I’ve been totally wanting French onion soup lately, but it’s not soup weather. When it’s sunny and bright outside and the house is muggy soup isn’t the most appealing thing to serve. So I decided to make a French onion tart, with all the flavors of its soupy rival, but in a portable, can be served room temp with salad alternative. This recipe is totally easy and my whole family loves it! Great for meatless Monday, and no one will miss the meat!
Softball sized onion, I got a Texas sweet onion, use what you like, but I would suggest a sweet variety. Slice all the onions and place in a heated sauté pan (medium) with 1 tbsp olive oil. Let sauté till light brow (15 minutes), add 2 Tbsp. red wine vinegar, 2 sprigs fresh thyme, 1 tsp pepper…cook 5 more minutes, and add 1 Tbsp. butter, 1 Tbsp. parsley, 1 Tbsp. Soy sauce (great for richness and color, turn off heat. Set aside. Pre heat oven 400 degrees.
Cut one box of thawed puff pastry into eight squares, pre bake for 10 minutes….push down centers when they come out of oven. Top with even parts onion mixture and 1 oz of gruyere chesse, bake twenty minutes or until brown and bubbly, like a bowl of French onion soup! Serve with salad, mine was comprised of Organic spring mix, 2 Tbsp. olive oil, 2 Tbsp. balsamic vinegar, 1 tsp. ground pepper, 2 Tbsp. pecorino cheese….salad is so easy and fresh! My kids love this salad and it so simple you can make it in 5 min, but elegant and tasty enough to serve at a dinner party!