|Stinky love © Cookaroo|
What do I do with them, you ask me? I use it in my grilled cheese sandwiches for breakfast. I use it in my quiches, in my tarts, in my puff pastry creations. I use it on top of pulaos, grind it to marinate meat for biryani,. I use it as a topping for my egg, topping on my poha. Short of putting it in my milk, I do everything with it. Well, nearly. Because, they make me feel fancy. As if I'm upping my Gourmet Quotient.
Because onions take a while to caramelise, I choose to do this on a day when I know I have some time around the house, and the cooking is limited to a minimal. I'll be honest here, caramelising onions is a chore, but worth every single minute of that pain.
Here in India, because our onions are red (read Spanish onions) and far more pungent, it's natural that you'll have tears streaming down your eyes. So if you're worried about that, you can just fugedaboudit. But if you are brave, then please do this, you will never ever regret caramelising onions. All you need is a deep pan, a drizzle of olive oil, onions and plenty of patience
This tart, is something I like to make when I know people who appreciate good food are coming over. The potatoes are mandolin sliced, the blue cheese is as stinky as ever and the caramelised onions are glorious. And the only reason I don't have a picture of the whole tart is because, this was all that was left of it.
|Onion love © Cookaroo|
Caramelised Onion, blue cheese and potato tart
One 9 -inch pre-baked tart shell. Recipe here
8 tblsps caramelised onions (recipe below)
1 medium potato thinly sliced
50 gms blue cheese (I used DanaBlu but Gorgonzola will be excellent too)
1/4 cup parmesan
1/2 cup milk
1/4 cup cream
1. For the caramelised onions - take 4 large onions and slice them. In a deep pan, put a splash of olive oil and throw in the onions. Toss the onions around till they are well-coated and then turn the gas on low. Simmer for 1 to 2 hours till the onions change colour. The moment they start sticking to the bottom of the pan, put in a splash or two of water, continue cooking them until you get the desired browness. The onions will shrink to one-third it's size.
2. Using a slicer, (or if your knife skills are awesome) thinly slice the potatoes. Boil them for 3 minutes. Drain and keep aside.
3. Take your tart shell. Line them with the potatoes and spread the onions over them. Stud them with the blue cheese.
4. In a separate bowl, break the eggs and whisk them. Add milk, cream, thyme, salt, pepper and parmesan cheese. Add to the tart. Bake at 200 degrees for 30 minutes, or until the centre stops wobbling. Serve hot or cold with additional caramelised onions.
|Glorious cheese! © Cookaroo|