Very exciting, as today’s recipe is not one of mine, but is something my mum made last time I was visiting up in Scotland. Just a couple of weeks ago, but we still had snow outside, so spent most of the time indoors trying to keep warm. The poor cat didn’t know what was happening – it’s been at the mercy of the white stuff since mid-November.
I digress. This is the classic pairing of sweet, caramelised onions with cheese. The onions as basically shredded (so a bit of weeping is likely), and cooked with a glug of olive oil and a little butter and sugar until they are caramelised. Finish with a glass of white wine and a squeeze of lemon juice, allow the liquid to evaporate, then bake in the oven with cheese. the key here is to go for something with a decent flavour – Gruyère is the usual pairing, but a sharp, tangy cheddar will work just as well. Or if you feel greedy, a bit of both. But the result is great, and really for minimal effort.
Minimal effort? But surely you made the pastry, and that’s a faff! Well…time for a little confession. When we made these, we decided to take the “relaxed” option of using pre-made cases. Making pastry is pretty easy, and something I can do quite happily, but you can also buy some good all-butter pastry cases, and so we did that. Minimal fuss, so rather than all that sift-rub-chill-roll-chill again business, we just had to take care of the onions. As all the cooking is on a gentle heat to allow the flavour of the onions to develop properly, you probably don’t need to spend more than 10 minutes actually working in the kitchen. Spend it with the cat, watching it chase a silver thing on a stick instead!
The result is impressive, tastes great, and you can still bask in the “oh-I-made-them-myself” glory, while saving ourselves quite a lot of the hard work. Just don’t tell the guests! Or if you feel guilty, make your own pastry.
We also thought about some adaptations that I have on my “to do” list – using red onions, replacing the dash of lemon juice with a little balsamic vinegar, and crumbling goats cheese on top before baking. I expect great things!
To make 6 onion tartlets:
• 7 large onions
• 1 tablespoon sugar
• 25g butter
• 3 tablespoons olive oil
• 1 glass white wine
• 2 tablespoons fresh lemon juice
• salt and pepper, to taste
• 6 pastry cases (8-10 cm diameter)
Peel the onions, cut in half, and slice very thinly. Place in a frying pan with the sugar, butter and olive oil, then cover and cook very gently for about an hour, stirring from time to time. The onions are ready once they are soft, translucent and starting to caramelise.
Set the oven to 180°C.
Add a glass of white wine and lemon juice to the onions, and season to taste with salt and pepper. Stir well, and cook off the liquid.
Divide the onions between the tartlet cases and sprinkle with the cheese. Bake for 10-15 minutes until the top of the cheese has melted and is slightly brown.
Worth making? These were great little tartlets, wich a rich and flavourful filling. The basic recipe can be easily customised depending on which onions and which cheeses you have to hand. If you’re ambitious, you could easily adapt them into amuse-bouche for those fancy parties we all host these days.