Gruyère Onion Tear Share Recipes

GRUYèRE & ONION TEAR & SHARE

Steps:

• In a large bowl, combine the flour, yeast, sugar and 1 tsp salt. Make a well in the centre and gradually pour in 350ml tepid water, stirring and mixing the water into the flour. If the mix is a little wet, stir in a bit of extra flour; if a little dry, add a bit more water. The dough should be soft but not too sticky. Turn the dough out onto a floured work surface and knead for about 10 mins until the dough is springy but smooth. Put in a large floured bowl, cover with cling film and leave in a warm place to rise until doubled in size (this will take 45 mins-1 hr).
• While the dough rises, heat the 2 tbsp oil and butter in a non-stick frying pan. Stir in the onions and cook over a medium heat for 10-15 mins until golden and softened. Leave to cool, then stir in the cheese and thyme leaves, and season.
• Once the dough has risen and doubled in size, knock it back and divide into 12 balls. Flour a work surface and roll out the balls to about 10cm across. Spoon 1 heaped tbsp of the onion mixture in the middle of the dough and gather up the edges over the filling, pressing together to seal. Do this with all the balls, reserving a little onion mixture. Oil a baking tray and arrange the balls, seam-side down, in rows. Cover with oiled cling film and leave in a warm place to prove for another 30 mins.
• Heat oven to 220C/200C fan/gas 7. Once the buns have risen a little more and are beginning to join together, remove the cling film, drizzle with the remaining oil and spoon over the leftover onion mixture. Bake for 10 mins, then turn the oven down to 200C/180C fan/gas 6 and cook for another 10 mins. The buns should be golden and crisp on the bottom. Cool before serving.

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

ONION GRUYERE TART

Steps:

• Cut onions into slices about 1/4 inch thick. Chop coarsely.
• Heat butter and oil in heavy skillet. Add onions and cook, covered, over medium heat about 10 minutes, or until onions are limp and begin to render liquid. Add pinch of sugar.
• Uncover onions and cook over medium-high heat 30 to 45 minutes. Stir frequently with a wooden spoon or spatula to scrape up brownings in pan. The onions should be a deep brown and reduced to a small mass. They must be watched carefully and stirred to prevent scorching and to ensure even browning.
• Transfer onions to a bowl. Add wine to skillet and boil, scraping up pan brownings, until liquid is reduced to a thick glaze. Add glaze to onions, along with salt, nutmeg, cream and egg. Adjust seasoning. (Dish may be prepared to this point a day in advance and refrigerated.)
• Preheat oven to 375 degrees.
• Grate cheese and distribute half of it on bottom of chilled pastry shell in pastry tin. Distribute onion mixture evenly over cheese; top with remaining cheese.
• Bake 40 to 45 minutes. If top browns too much, reduce heat slightly toward the end. Serve as a first course, warm or at room temperature. Tart can be made a few hours ahead, but do not refrigerate.

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.