Cippollini Onion Tart Recipes

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CIPPOLLINI ONION TART



Cippollini Onion Tart image

We got a bunch of cippoillini onions from our crop share this year and couldn't figure out what to do with them. I came across this recipe for a rustic tart and was thrilled. Not only did it use all of the cippollini onions but it was super delicious and very pretty. The onions melt in your mouth and the tart has an amazing savory flavor. I would definatly serve this at a dinner party. I think this would work nicely as single serving mini tarts as well.

Provided by Oliver Fischers Mo

Categories     Onions

Time 1h20m

Yield 1 tart, 4-6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 teaspoons sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into pieces
6 -7 tablespoons ice water
3 tablespoons unsalted butter
1 teaspoon salt
1 1/2 lbs cipollini onions, peeled and ends trimmed
1/4 cup cabernet sauvignon wine, sauvingon

Steps:

  • Preheat oven to 400 degrees.
  • For the crust: In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and pulse. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
  • Transfer the dough to a floured work surface and roll into a 13-inch disk, about 1/4″ thick. Fold over the edges of the dough, about 1″ around, and crimp to seal. Transfer to baking sheet and refrigerate until ready to use.
  • For the filling: Melt butter in a large skillet over medium heat. Add salt and combine, then add onions. Cook for 15-20 minutes, stirring frquently, until carmelized on all sides.
  • Add the wine and reduce until syrupy, about 6-8 minutes.
  • Transfer the pan to the oven and roast for 10 minutes.
  • Remove the pan from the oven and place the refrigerated dough on top of the onions. Prick the surface to let air escape.
  • Return the pan to the oven and bake until crust is golden brown, about 35 minutes.
  • Remove the pan from the oven and let stand for 5 minutes.
  • Place a serving platter upside down on top of the pan and turn both upside down together. Lift off the pan, leaving the onion tart on the serving dish. Serve immediately!

HONEY ROASTED CIPOLLINI ONIONS



Honey Roasted Cipollini Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

15 cipollini onions
Extra-virgin olive oil
About 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
  • In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
  • In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

SAUTEED CIPOLLINI ONIONS



Sauteed Cipollini Onions image

Make this to serve our Roasted Turkey with Garlic-Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

Coarse salt
1 1/2 pounds cipollini onions or small shallots, peeled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
  • Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

CARAMELIZED ONION TARTLETS



Caramelized Onion Tartlets image

Cipollini onions are perfect for these tarts because they are small, flat, and sweet. You can also substitute shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

All-purpose flour, for dusting
Pate Brisee (Pie Dough)
3 tablespoons butter
6 tablespoons sugar
12 cipollini onions, peeled
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
2 sprigs fresh thyme

Steps:

  • On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Using a 2-inch-round biscuit cutter, cut out 12 circles. Transfer to a parchment-lined baking sheet, and refrigerate until needed.
  • Melt butter in a heavy-bottomed skillet over medium heat. Sprinkle sugar over butter; cook, stirring, until sugar melts and starts to turn amber in color.
  • Halve onions crosswise. Season cut surface with salt and pepper. Arrange onions in a single layer, cut side down, in skillet. Cook over medium-low heat, without turning, until caramelized sugar bubbles up around onions and onions are fragrant, about 15 minutes. Remove from heat.
  • Using a slotted spoon or spatula to keep onions intact, transfer them to mini-muffin tins, placing half an onion, cut side down, in each cup (allow sugar syrup to remain in pan). Return skillet to low heat. Stir in balsamic vinegar, and season with salt and pepper and a few leaves of fresh thyme.
  • Heat oven to 425 degrees. Quickly, before sugar cools, spoon a generous teaspoon sugar mixture into each muffin tin. Drape chilled pastry rounds over each onion, and using fingers, press to secure. Onions should be swaddled in pastry. Place muffin tin in oven; bake until pastry is golden brown and sugar bubbles up over pastry, about 20 minutes. Remove from oven. Immediately set baking sheet over muffin tin; invert, being careful of hot caramel that might drip from tin. Once you invert the tins, tarts will be right side up; serve garnished with fresh thyme leaves.

CIPOLLINI ONION AND MUSHROOM TART



CIPOLLINI ONION AND MUSHROOM TART image

Categories     Mushroom

Number Of Ingredients 24

For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 tablespoons ice water
For the filling:
1 pound Cipollini onions, peeled and quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoons freshly ground black pepper
1 1/2 pounds mixed wild or cultivated mushrooms,
1 egg yolk (reserve egg white for topping, see below)
3/4 cup ricotta cheese
1 tablespoon olive oil
1/2 cup Parmesan cheese
1/4 cup chives
For the topping:
1 egg white
1/4 cup cream
1/4 cup Parmesan

Steps:

  • Preheat the oven to 350° F. To make the dough, place the flour and salt in a food processor and pulse. Drop in butter, pulse until like oatmeal. Add ice water and pulse once or twice, until more dough-like. Turn onto a floured board and form into a ball. Wrap in plastic and chill in refrigerator for at least 30 minutes. Meanwhile, peel and remove the root end from the onions. Place them in a pie dish or small roaster, toss with olive oil, vinegar, salt and pepper. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from oven and cool. When pastry dough has chilled, roll out onto a lightly floured surface to a roughly 12" diameter circle. Gently lay into a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill. Slice any mushrooms larger than 2" long. Over medium flame, melt the butter. Add mushrooms, salt and pepper and saut&eactue; for about 5 minutes. Remove from heat. In a small bowl, mix egg yolk, ricotta, olive oil, Parmesan, and chives. Remove tart shell from refrigerator. Spread mixture evenly in bottom of tart shell. Nestle onions evenly across ricotta base. Scatter mushrooms in between onions. In a small bowl beat egg white, cream and Parmesan. Pour mixture evenly over top of onion and mushroom filling. Cover with foil and bake for 30 minutes, then remove foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark. Serve warm or at room temperature.

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Top Asked Questions

How do you cook Cipollini onions?
Put them into a pan of boiling water for 2 minutes. Drain, cool slightly and trim off the top of the onion with a small knife. Slip the skins off. Cipollini can be found in the produce section of most large supermarkets, usually in the early to late fall months. If you can’t find them for this recipe, you can use red or yellow pearl onions instead.
What do roasted Cipollini onions taste like?
Roasted cipollini onions are a great accompaniment to any meal – they have a sweet and savory caramel flavor that we combine with thyme for added depth. If you’re not familiar with them, Cipollini onions (pronounced chip-oh-lee-knee) are a thin-skinned, mild onion about the side of a golf ball.
What is in Jennie's braised Cipollini onions?
Braised Cipollini OnionsIn Jennie's Kitchen garlic clove, red wine vinegar, sea salt, cane sugar, cipollini onions and 1 more Cipollini Onions with Balsamic Glaze (Cipollini Agrodolce)Familystyle Food
What to eat with Cipollini onions?
Oka Patty Melt with Riesling Braised Cipollini OnionsRhubarb and Cod sweet relish, garlic, yellow mustard, mayo, unsalted butter, olive oil and 12 more Hot Potato Salad With Cipollini Onions And DillHouse and Home honey, apple cider vinegar, cipollini onions, potatoes, fresh peas and 6 more

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