1/2 cup unsalted butter
4 large onions, thinly sliced and separated into rings
12 green scallions, chopped (white and green parts)
1 1/2 cups dry red wine
1/2 cup water
1/4 cup white vinegar
2 tablespoons chopped fresh parsley
1 1/2 teaspoons dried thyme
Salt and pepper to taste
400g frozen puff pastry, thawed
1/2 cup unsalted butter
4 large onions, thinly sliced and separated into rings
12 green scallions, chopped (white and green parts)
1 1/2 cups dry red wine
1/2 cup water
1/4 cup white vinegar
2 tablespoons chopped fresh parsley
1 1/2 teaspoons dried thyme
Salt and pepper to taste
400g frozen puff pastry, thawed
Melt the butter in a large skillet
Add the onions and scallions
Fry over medium heat, stirring occasionally, for 20 minutes, until the onions are softened and golden brown
Add the wine, water, vinegar, parsley, thyme, salt, and pepper
Simmer over low heat for 30 minutes, or until the onions are very tender and most of the liquid has evaporated
Stir occasionally
Season to taste and remove from heat
While the onions are cooking, prepare the puff pastry
Heat the oven to 200°C
Cut the pastry in half and roll out on a lightly floured surface
Roll out thinly and cut into squares about 7cm
Place each square into small tart molds, pressing the edges and bottom firmly
Fill each one with two tablespoons of caramelized onions
It's easier to do this by hand
This can be done ahead of time
You can store them in the refrigerator or freezer wrapped well
Bake in a hot oven for 20 minutes, or until the pastry is golden brown
If not serving immediately, cover with aluminum foil or plastic wrap and refrigerate
One hour before serving, remove from the refrigerator and bake in a moderate oven (150°C) for 10 minutes to warm up
Optional: Sprinkle each tart with 1/2 tablespoon grated cheddar cheese and return to the oven for an additional 5-7 minutes
Yield: 30 tarts
Total calories: 3141
