By Lisa Abraham Akron Beacon Journal
Onions provide the background music that helps to make so many dishes blockbusters.
They are culinary workhorses for the way they add savory depth. Rarely, however, does the onion get to stand on its own.
Sure there are onion rings and French onion soup. But let’s be honest, for many folks onion rings are more about the breading and ketchup than the onion.
And onion soup isn’t as much a favorite for its onions as it is for that hunk of bread and bubbling cheese on top.
Isn’t it the onion’s time to shine?
When you see yellow cooking onions at local farmers markets now, try them out in this onion tart where they can truly be the star of the show.
1 tablespoon olive oil
2 1/2 pounds onions, sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 refrigerated pie crust dough
1/4 cup crumbled reduced-fat feta cheese
1/4 cup shredded reduced-fat Swiss cheese
1 large egg, lightly beaten
Heat oven to 425 degrees.
Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 to 30 minutes, stirring occasionally, until onions are soft and turn a rich golden brown color.
Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 11/2-inch border; top with onions. Sprinkle with Swiss cheese.
Fold pie crust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening in the center. Combine egg and 2 tablespoons water; brush over dough.
Bake at 425 degrees for 25 minutes or until golden. Cool for 10 minutes.
Makes 4 servings.
Adapted from Cooking Light Magazine