Onion Cream Tartlets:

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For 12 tartlets:

- 1/2 cup unsalted butter
- 1/2 cup sweet red onion, coarsley chopped
- 1/2 cup white onion
- 1/2 lb pearl onions
- 2 shallots, coarsley chopped
- 2 scallions, chopped
- 3 toes garlic, minced
- 2 chives, chopped
- 1/2 cup dry white wine
- 1/2 cup cream
- 1/4 cup parmesan cheese
- 1 pinch salt
- black pepper
- 12 small ramekins or edible tart shells

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Cooking Instructions

Melt the butter in a heavy skillet.

Over a medium flame add all onions, shallots, scallions, and garlic (but not the chives).

Heat and stir for 15 minutes until softened.

Add wine, increase the heat, and reduce until only about 2 tablespoons of liquid remain.

Add the cream, heat and stir to reduce until thickened. Remove from heat and season with salt and pepper.

Divide among tthe ramekins or tart shells.

Bake at 375°F for 10-12 minutes.

Optional: brown slightly under a broiler or with a torch and let cool slightly before serving.

These can also be served at room temperature and are delicious with some potatoes.


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Rating: 2.7/5 (18 votes cast)

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