Onion Quiche With French Fried Onions Recipes

ONION QUICHE

Steps:

• Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
• While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
• Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
• Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
• Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
• In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
• Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

ONION QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
• In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
• Bake in preheated oven for 30 minutes, or until eggs have set.

ONION QUICHE WITH FRENCH FRIED ONIONS

Steps:

• Heat oven 400F degrees.
• Thaw Pastry shell for 10 minutes at room temp (do not prick the shell).
• Bake shell for 7 minutes.
• Reduce oven temp to 375F degrees.
• Sprinkle the cheese and 1 1/3 cup onions into the shell.
• Combine eggs, milk, Salt& pepper.
• Whisk until mixed well but not frothy.
• Pour over the cheese& onions.
• Sprinkle with Paprika.
• Bake 45 minutes or until a knife inserted in the center comes out clean.
• Let stand for 10 minutes.
• Top with the remaining onions& serve.

ONION STRAWS (FRENCH FRIED ONIONS)

Steps:

• With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
• Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
• When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
• Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.