Caramelized Onion Tart

I was visiting my sister earlier this year and we decided to make this onion tart. Though caramelizing onions takes a while, the rest of the recipe looked easy enough. We made it simpler by using a store bough pie shell, but feel free to use the link to the original recipe for the homemade dough recipe. Once the onions are caramelized, this recipe comes together very quickly and easily. I ended up cooking this in stages and the end result was still delicious. We served this quiche with a big green salad and were absolutely stuffed. If you're a hungry group, this feeds about 3 people.

Adapted from Smitten Kitchen

4 medium to large onions, cut in half and sliced thinly

1 tablespoon butter

1 tablespoon olive oil

½ teaspoon salt

1/4 teaspoon sugar

1 cup beef stock

2 tablespoons white wine

Salt and pepper, to taste

1 egg

½ cup whole milk

I frozen deep dish  pie crust (9 inches)

1/2 cup grated cheese (preferably gruyere, but Swiss cheese or even a pizza mix works well)

Heat a large skillet over medium heat. Melt the butter and oil and mix in the onions. Once the onions are all coated with the butter and oil mixture, cover the pan and lower the heat to medium low. Cook for 20 to 30 minutes. Remove the lid, stir in the salt and sugar and continue to cook for another 20 to 30 minutes, until the onion are caramelized and golden. Pour in the stock and wine, and turn the heat to high. The wine will help deglaze the pan and remove the stuck on pieces of onion. Let the mixture simmer until the liquid has almost fully evaporated (if your onions are very wet, your quiche will be too). This will take about 5 to 10 minutes. At this point feel free to add more salt and pepper to the onions, if desired. Allow the onion to come to room temperate before working with them again.

Once the onions have cooled, preheat your oven to 400F/200C. In a medium bowl, whisk together the egg and milk. Stir in the room temperature onions. Pour the onion mixture into the frozen pie shell. It should reach about 1/4" from the rim. Sprinkle with the grated cheese. Bake for 25 to 35 minutes, until golden brown and an inserted knife comes out clean. Serve hot or warm. 

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