Monday, March 21, 2011

Caramelized Onion Tart

3 large onions
3 tablespoons olive oil
pinch of salt
1/4 teaspoon ground black pepper
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon tamari
2 tablespoons water
1 unbaked tart shell

Slice onions radially into slices roughly 1/2 inch wide at their widest point. In a large saucepan on medium-high heat, fry onions with olive oil, brown sugar, salt, and black pepper. Mix to coat onions with oil. Stir and scrape pan every few minutes, allowing the onions to brown between stirring. After roughly ten minutes reduce heat to medium. After roughly another twenty minutes reduce heat to medium-low. It's not important to be exact about these timings; the important thing is to have the heat at such a point that it deeply browns but does not quite blacken the onions. As the onions brown and reduce, they burn more easily. When they're mostly dark brown, add lemon juice, tamari, and water, and scrape pan thoroughly with spatula to deglaze. Remove from heat. Spread caramelized onions evenly in tart shell. Bake at 400 F for ~30min.


Ppppprrrppptt! said...

We should make this without gluten. You know, you left your pie dough in my refrigerator. That was just an excuse to sneak back into my house in the middle of the night, wasn't it?

Isaac said...

It will be as if I'd never existed.

Some Woman said...

Aw, that would be sad. Only now I really can't eat the pie dough so I feel like I should give it back to you.

Isaac said...

Yeah now the pie dough is extra sad: "I brought some pie dough that you can't eat!" Moreover, it's now almost two weeks old... so I doubt it's any good any more. Les sigh.