Saturday, May 7, 2011

Vidalia Onion Tarte Tatin

 Sense of Home Kitchen

Vidalia Onion Tarte Tatin
~From the Sense of Home Kitchen, inspired by A Chefs Daughter~

2 tablespoons butter, additional as needed
1 teaspoon sugar
2 pounds of Vidalia onions, peeled and thickly sliced to reveal rings
1 tablespoon fresh tarragon leaves
1/2 cup chicken stock
2 teaspoons balsamic vinegar
Salt and pepper, to taste
1 sheet puff pastry, thawed, but kept cool

Using a 10 to 12 inch cast iron skillet, melt the butter and sprinkle in the sugar.  Remove for the heat.

Arrange thick onion slices in the skillet, filling in any spaces with thick onion pieces.  Lay tarragon leaves on top of onion slices and season with salt and pepper.

Return to the heat and cook over medium-high heat for 5 minutes.  Reduce the heat to medium and continue cooking until the onions are a deep golden brown on the pan side (this may take a little while, for me it was about 10 to 15 minutes, be patient you want the onions to be caramelized), add additional butter if the skillet begins to go dry.  Turn on oven to preheat to 375.

Once the onion is a deep golden brown on the skillet side, add stock and vinegar and bring to a simmer.  Simmer until the liquid is syrupy and almost completely reduced.  Remove from heat and let cool about 5 minutes.

Roll one sheet of puff pastry out to the size and shape of your skillet.  Place puff pastry sheet on top of onions right in the skillet and tuck the edges down between the onion and the pan.

Place skillet in preheated oven and bake until the pastry is golden brown and juices are bubbling, about 25 minutes, watching close so the pastry does not burn.

Remove from oven and let cool for 10 minutes, then invert onto a serving plate.  Serve warm.

Sense of Home Kitchen / Recipes / Pastries / Side Dishes