Onion tartlets

Onion tartlets

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 quantity * plain rich shortcrust pastry [rid:3101]
8 onions, sliced
125g butter
salt and freshly ground white pepper
2 tablespoons plain flour, sifted
1 1/2 cups beef stock
2 tablespoons grated cheddar cheese
2-3 tablespoons grated parmesan cheese

Method

  1. Preheat the oven to 230°C.
  2. Line six 10 cm tartlet tins with the pastry, prick well and bake blind.
  3. Cook the onions gently in half the butter until soft. Increase the heat a little and cook until they are a rich, even brown, stirring occasionally. Season with salt and pepper to taste and remove from the heat.
  4. Melt the remaining butter in a saucepan, stir in the flour and cook over medium heat for 5–6 minutes or until the flour turns nut brown.
  5. Gradually add the stock and simmer, stirring, for 5 minutes. Mix in the onions and spoon the mixture into the pastry cases. Mix the cheeses together and sprinkle over the top.
  6. Bake for 5–10 minutes or until the cheese melts and colours slightly. Serve warm or cold.
Tags:
baking
bakery
margaret
fulton
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