Deconstructed French Onion Soup Tartlet Recipes

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FRENCH ONION TARTLETS



French Onion Tartlets image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 40m

Yield 4 servings, 3 tarts per person

Number Of Ingredients 9

Olive oil cooking spray
12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 large onions, very thinly sliced
1 bay leaf, fresh or dried
2 teaspoons ground thyme or poultry seasoning
Salt and black pepper
1 pound Swiss cheese, shredded

Steps:

  • Heat oven to 350 degrees F.
  • Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
  • In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.
  • Turn broiler on.
  • Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.

DECONSTRUCTED FRENCH ONION SOUP TARTLET



Deconstructed French Onion Soup Tartlet image

French onion soup on puff pastry.

Provided by Diana Mc

Categories     French Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
1 large white onion, sliced
1 clove garlic, minced
¼ cup white wine
½ cup beef broth
1 teaspoon dried thyme
½ teaspoon kosher salt (such as Diamond Crystal®)
¼ teaspoon ground black pepper
1 sheet puff pastry
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil and butter together in a skillet over medium-high heat until the butter is melted, 2 to 3 minutes. Saute onion and garlic in the hot oil mixture until the onion begins to caramelize, 15 to 20 minutes.
  • Pour white wine over the onion mixture; bring to a simmer and cook until fragrant, about 2 minutes. Add beef broth and thyme; cook until the liquid reduces in volume by half. Season the mixture with kosher salt and black pepper.
  • Trim puff pastry and fit into a tart pan. Score a rim along the edge of the pastry. Puncture the center of the pastry with a fork. Spread the onion mixture over the pastry; top with Parmesan cheese and mozzarella cheese.
  • Bake in preheated oven until the crust is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 589.8 calories, Carbohydrate 32.8 g, Cholesterol 42.1 mg, Fat 43 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 15 g, Sodium 860.1 mg, Sugar 2.6 g

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD



Authentic French Onion Soup Courtesy of Julia Child image

There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!

Provided by Anita de la Costa

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup wine (dry white wine or dry white vermouth)
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
one half raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

Steps:

  • Place heavy bottom stock pot or dutch over over medium-low heat.
  • Add 1 Tbs cooking oil, 2Tbs butter to pot.
  • Add sliced onions and stir until they are evenly coated with the oil.
  • Cover and cook for about 20 minutes until they are very tender and translucent.
  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.
  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
  • Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
  • Add the rest of the stock, wine to the soup.
  • Simmer for 30 minutes.
  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.
  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).
  • Check the soup for seasoning and add salt and pepper if needed.
  • Transfer to a casserole dish.
  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
  • Add a few ounces of the swiss cheese directly into the soup and stir.
  • Place the toasted bread in a single layer on top of the soup.
  • Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
  • Drizzle with a little oil or melted butter.
  • Place in a 350 degree oven for about 30 minutes.
  • Turn on broiler and brown cheese well.
  • Let cool for a few minutes.
  • Bon Apetit!

CARAMELIZED ONION TARTLETS



Caramelized Onion Tartlets image

Enjoy these tartlets made with caramelized onion that are ready in 45 minutes - a delightful appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
2 tablespoons butter or margarine
3/4 cup coarsely chopped red onion
2 eggs
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
3/4 cup finely shredded Cheddar cheese (3 ounces)
Additional chopped red onion, if desired

Steps:

  • Let refrigerated pie crusts come to room temperature; cut with 3-inch round biscuit cutter or glass. Press crust circle in each of 24 small muffin cups, 1 3/4x1 inch.
  • Melt butter in 10-inch skillet over medium-high heat. Cook 3/4 cup onion in butter 5 minutes, stirring occasionally; reduce heat to medium. Cook about 15 minutes longer, stirring occasionally, until onion is softened and golden brown; remove from heat.
  • Heat oven to 400°. Beat eggs in large bowl. Stir in sour cream, salt and pepper sauce. Stir in onion. Stir in 1/4 cup of the cheese. Spoon onion mixture into crusts. Sprinkle with remaining cheese.
  • Bake 10 to 15 minutes until golden brown and set in center. Serve warm or at room temperature. Garnish with additional onion.

Nutrition Facts : Calories 135, Carbohydrate 10 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 180 mg

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