These little warm onion tarts are lovely amuse and get any winter meal off to a good start. Vary them with different kinds of onions. Julia Child has commented that cooking would be in a sorry state indeed if it weren't for onions. I agree!
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
Step 2
Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
Step 3
Meanwhile, preheat the oven to 400°F.
Step 4
Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
Step 5
Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
Step 6
Meanwhile, preheat the oven to 400°F.
Step 7
Unfold the puff pastry sheet on a lightly floured work surface and turn over to prevent the creases from splitting. Pat down gently to flatten the sheet.
Step 8
Using a 1-inch round fluted cookie cutter, stamp out 6 rounds and transfer to an ungreased baking sheet. Bake for 8 to 10minutes or until puffed and golden brown.
