Recipe for Caramelized Onion Tart, Salmon with Onion Confit and Re P 
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Yield:
1 servings
Ingredients:
Amount Ingredient
CARAMELIZED ONION TART CRUST ----------------
3/4 cup All-purpose flour
1/2 tsp Kosher salt
1/2 tbl Sugar
1 stk plus 7 tbsp. butter, at room temperature
1/3 cup Cold water
----------------- ONION CONFIT ----------------
3 tbl Virgin olive oil
1 tbl Butter
3 lb Red onions, peeled and very thinly sliced
4 tbl Sugar
1/2 cup Veal stock, vegetable stock, or low-salt canned broth, up to 3/4
3 tbl Sherry vinegar, up to 4
Kosher salt and freshly ground black pepper
*SALMON WITH ONION CONFIT AND RED WINE SALMON SAUCE SALMON***
1 tbl Minced fresh savory
1 tbl Minced fresh thyme
1 tbl Minced fresh parsley
2 tbl Minced fresh tarragon
6 x Salmon fillets, 5 to 6 oz. each
4 tsp Olive oil
1 tsp Unsalted butter
----------------- RED WINE SALMON SAUCE ----------------
1 tbl Butter
5 lrg Shallots, thinly sliced or diced
2 x Cloves garlic, thinly sliced
1 cup Leek greens, cut into 1/4-inch slices
1 cup Celery, cut into med. dice
2 sprg fresh thyme
1 lb Salmon, cut into 2 to 3-inch pieces
3 cup Chicken stock, low-salt canned chicken broth, or veal stock
1/2 cup Full-bodied red wine
Instructions:
Instructions: CARAMELIZED ONION TART CRUST

1. In the bowl of an electric mixer at low speed, combine the flour, salt, and sugar. Add the butter by chunks (you may also do this by hand or with a pastry blender.) When the mixture is the consistency of coarse meal, add the water and mix thorou ghly, but do not overmix. The dough will be moist (but it will be tough if overmixed.)

2. Gently shape the dough into a ball, wrap in plastic wrap, and refrigerate.

3. When ready to bake, divide the dough into 6 equal pieces. On a lightly floured board, roll each piece 1/8-inch thick and press into a 4 to 4-1/2 inch tart pan, making sure it extends 3/4-inch up the sides of the pan. Refrigerate 1 to 2 hours.

4. Preheat the oven to 400 degrees F. Line each shell with aluminum foil and fill with beans or pie weights. Bake 15 min., then remove the foil and beans, reduce the temperature to 375 degrees F, and bake until light golden brown, about 10 min.

ONION CONFIT

1. In a large skillet, heat the oil and butter over high heat until shimmering. Add the onions, sprinkle with the sugar, and cook without stirring for 5 min. Stir, then continue to cook, stirring occasionally, for another 5 min. Reduce the heat to medium-high and cook 5 min. more.

2. Raise the heat to high, add 1/2 cup stock, and boil for 1 min. Add the vinegar and continue cooking 10 to 12 min, reducing the heat to medium-high as the onions begin to brown.

3. Taste and add stock if the onions are too tart, or vinegar if they are too sweet. Season with salt and pepper and keep warm.

TO SERVE 3 tsp. minced chives 6 Tbsp. Chive Oil (optional)

1. Remove the shells from the tart pans. Spoon about 1/2 cup of the onions into each shell, sprinkle with the minced chives, and place on individual serving plates. Drizzle each plate with the optional chive

continued in part 2

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