Easy Making Recipe French Onion Tart Delicious Perfect

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17 ingredients, 18 steps, cooking French Onion Tart

How are you all, at this time you get cook recipe French Onion Tart with 17 ingredients and 18 steps. Below this is how to prepare, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 18 stages of easy cooking French Onion Tart.

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Ingredients all French Onion Tart

1. It’s 1 tbsp : extra virgin olive oil.
2. It’s 1 tbsp : butter.
3. You need 2 lb : yellow onions, peeled & sliced thin.
4. It’s 2 : sprigs fresh thyme - leaves removed & stems discarded.
5. Prepare 1 : Sea salt and freshly ground pepper, to taste.
6. It’s 1 large : egg, lightly beaten.
7. You need 1 tsp : sherry vinegar.
8. You need 1 : ½ cup beef, vegetable or mushroom broth.
9. It’s 2/3 cup : (2 oz.) Gruyere cheese, shredded.
10. You need 1 : ½ cup cream or half and half.
11. You need : For the cheese pastry crust.
12. It’s 1 : ¾ cups (110 grams) whole wheat pastry flour.
13. You need 1 : ¼ tsp. (2 grams) fine sea salt.
14. You need 1 : ¼ tsp. paprika.
15. You need 1 cup : (3 oz.) Gruyere cheese, shredded.
16. You need 4 : Tbsps. (2 oz.) very cold butter, shredded using a box grater.
17. Prepare 1 : to 2 Tbsps. cold seltzer.

If all ingredients French Onion Tart it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

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Process Cooking French Onion Tart

1. To make the filling: Heat the olive oil and butter in a heavy-bottomed pot over medium-high heat. brqq
2. Add the onions and sauté for 2 minutes. brqq
3. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes. brqq
4. Prepare the crust: Add the flour, salt, and paprika to the bowl of a food processor. brqq
5. Pulse once or twice to mix the dry ingredients brqq
6. Add the cheese and butter, and then pulse a few times until it forms a sandy-looking mixture brqq
7. Add 1 Tbsp. of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 tsp. at a time (you may not need the entire 2 Tbsps.),and continue to pulse until you have a ball of dough. brqq
8. Turn the dough out onto an un-floured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes. brqq
9. Preheat the oven to 400ºF brqq
10. Filling continued: Remove cover from the pot of onions, raise heat to medium, and add the thyme and season with salt and pepper. brqq
11. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot,until onions turn golden brown, about 30 to 35 minutes. brqq
12. When onions are golden and very tender stir in the sherry vinegar and broth of choice. Cook and stir until most of the broth has vaporized. brqq
13. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl brqq
14. NOTE: Let cool a bit before adding cream/egg mixture brqq
15. Crust continued: Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle. brqq
16. Peel the top parchment layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides, leaving a 1-inch high crust. brqq
17. Filling finish: To finish the filling, in a small bowl beat the egg and cream (half and half) together, and then add the mixture to the bowl with the onions. Stir to mix well. brqq
18. Overall finish:Pour mixture over the tart crust and spread to the edges. Sprinkle cheese on top. Bake for 25 minutes, until slightly puffed and golden.Remove from oven and let cool for 5 to 10 minutes before slicing. brqq
19. Finish and Enjoy.

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