Instructions: In a large saucepan, blanch the onions in boiling water for 5 minutes. Remove the onions from the water, peel, and set aside.

Warm the olive oil over high heat in a large saute pan. Add the onions, sprinkle onions with salt, and saute over high heat for 7 minutes. Add wine, and continue to cook until the onions are very tender. Remove from heat.

Sprinkle the tart shell with the grated Parmesan; reserve 1 tablespoon for later use. Arrange the onions on top of the cheese, and sprinkle onions with reserved Parmesan. Serve immediately.

Yield: 1 tart

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