Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Light Meal | Serves: 6 |
|
Source:
|
Cuisine at Home |
|
Attributes:
|
Book |
|
Comments:
|
This is a very flavorful and satisfying dish. It was perfect the first time we cooked it, and a disaster the second time. We think we cooked it too long on top of the stove, both times, and rather than caramelize, the onions started to burn and stick to the pan. |
|
Serving Suggestions:
|
Serve it as a light meal with a side salad. Or, a small slice would make a good entrée to a meal. |
|
Ingredients:
|
3 tbs. unsalted butter 1-1/2 large sweet (Vidalia or Walla Walla) onions, trimmed and cut into wedges, you should get 7-10 good-sized wedges 1/3 cup dark sweet sherry (such as Moscatel) (we used Harvey's) 1 tsp. Worcestershire sauce 2 tsp. chopped fresh thyme 1 tsp. kosher salt Freshly ground black pepper 1/4 cup grated Parmesan cheese (or more to taste) 1 sheet frozen puff pastry, thawed and trimmed to 9" round |
 |
|
Instructions:
|
1. Preheat oven to 350°F. 2. Melt the butter in a 10-inch skillet over medium heat until foamy. Arrange the onion wedges in the skillet, cut-sides down, arranged in a circle. (We suggest fanning the pieces out evenly as you can. Cook onions until browned on the bottom, 8-9 minutes. Be sure you are getting good caramelization. 3. Combine the sherry and Worcestershire sauce and pour over the onions. Sprinkle with thyme and salt, season with pepper. Cover the skillet, transfer to the oven, and cook until the onions are tender, 30-40 minutes. Increase the oven temperature to 400°F. 4. Uncover the skillet, return to the stovetop over medium heat, and simmer until the liquid thickens—about 5 minutes. 5. Top the onions with grated Parmesan and the pastry, tucking in the edges. Return the skillet to the oven and bake the tarte Tatin until the Pastry is golden and crisp, about 20 minutes. Let sit 2 minutes before turning out onto a platter. |
|
Related recipes:
|
None |
2025-02-06