Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper

Directions

Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

Garden Salad with Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 cups mesclun mix
1 medium carrot, grated
1 cup cherry tomatoes, halved
¼ cup pumpkin seeds
Sweet Onion Vinaigrette (recipe follows)

Directions

In a large bowl toss together all the vegetables and dress to desired moisture content with the onion vinaigrette.

Sweet Onion Vinaigrette
Makes 1 cup

Ingredients

3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper

Directions

Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

Honey Roasted Onion Tart with Thyme and Topped with Fresh Fig (or Plum)

August 3rd, 2011 § 0 comments § permalink

Serves about 48

Wine Pairing: Tournant Rosé

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
¾ cup crème fraîche
½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)

Directions

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, ¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.

Where Am I?

You are currently browsing entries tagged with sweet onion at Recipes.