Caramelized Red Onion Tart
When I was thinking about how to incorporate red onions into my 1000th Post Party menu, I decided to search foodgawker. When I saw this Caramelized Red Onion Tart, I was instantly drawn in by how pretty it was. As I read the recipe, I became more intrigued by how delicious it sounded!
Caramelized onions make everything taste better. And this tart is basically caramelized onions mixed with fresh thyme piled on top of a flaky buttery pie crust. What is better than that?!? This recipe was the surprise hit of the night. Multiple people said it was their favorite thing. And it was definitely my favorite savory treat. I will definitely be making this again!
One Year Ago: Cinnamon Banana Bread and Roasted Banana Soft Serve
Two Years Ago: Lemon Raspberry Layer Cake
Four Years Ago: Peanut Butter Chocolate Chip Cookies
Caramelized Red Onion Tart
Caramelized red onions make this savory tart beautiful and delicious!
Yield: Serves 8
Ingredients:
For the Pie Crust
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
For the Tart
4 Tbsp butter
6 tsp sugar
1 pound red onions, cut in wedges
3 Tbsp red wine vinegar
2 Tbsp fresh thyme leaves
Salt
Pepper
Directions:
For the Pie Crust
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
For the Tart
Put the butter and sugar in a frying pan and let them melt until well combined.
Add the red onion wedges and cook them on a slow fire for 10 to 15 minutes, stirring until caramelized. Add the vinegar and thyme, salt and pepper and let the onions cook till the liquid is fully absorbed.
Roll out your pie crust in a round shape and keep it aside.
Preheat oven to 350 F.
Cover the base of the springform pan with baking paper and put onions on it.
Cover them with the pie crust circle and tuck the pastry well on the sides.
Bake for 20-25 minutes (or until golden).
When ready take it out of the oven and let it rest for 10 minutes so that the juices dry and caramelize. Then flip over and serve.
Pie Crust recipe from Smitten Kitchen, originally from Martha Stewart. Tart recipe from Manu's Menu
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.