Made this for a client and they absolutely loved it! We used fresh goat cheese from their farm combined w fresh pulled herbs from my garden to create goat cheese medallions. Merci!
@@daphnepearce9411 since you like arugula... have you ever made arugula pesto? I like it better than pesto made of basil. I am not fond of pine nuts so I toast either pecans or walnuts and use them instead of pine nuts. I used lemon zest and juice and garlic. And of course I use parmigiana regiana. To preserve the green color I parboil the arugula and dry it as much as possible before using it . Try it if you haven't already! Use it on pasta, roasted new potatoes, or on croutons! Good stuff!!!
@Randy Watts I like pesto and really live basil but an arugula pesto sounds interesting....I'll have to check it out. Maybe make some flat bread pizzas with it.
Not to disagree with you but being that the onions I fully cooked I placed the puff pastry in the fridge raider to make sure it’s super cold then I dock the center not the edges and bake it in a 200°C oven for 10 minutes, you can put parchment paper in the center with weights to keep it flat so it doesn’t rise like the sides. I then pull it out place the onions on top and then put it back with the cheese for another 10 to 15 minutes. To me that makes the The puff pastry dough in the center not soggy. Absolutely love your videos. Thank you for sharing❤
I don't understand what "dock the center" means. Do you put an extra layer of puff pastry in the center? I think that the onions shouldn't be soggy because of Stephane's final cooking step at high heat to remove almost all the water from the onions. (I did understand "fridge raider" and I was amused.)
I love the music you play at the end of your video. But I don’t ever see the name in the credits. Have I just not seen them or you don’t put it on there?
I don't know if this is a regional thing (Texas Gulf Coast), but when I was growing up (50's and 60's, yeah, I'm that old) red onions were called "Bermuda Onions" and were preferred for salads and hamburgers.
Hi, I'm a 60's-70's girl.. I'm right behind ya! Lol I remember my mom always getting Bermuda onions. But, I think they come in both colors. White and red if I'm not mistaken. My Italian cousin's grew Walla Walla sweet onions, Walla Walla, WA They supplied the Northwest grocery stores. They're all gone now and sure can tell. The WWS onions they have in stores now would have been thrown in compost or given away. Same with the potatoes in our stores we've been getting. And we live 28 miles from Idaho! LOL..Smh..
Stephane! This is great timing. Next week I'm having my neighbor over for a wine tasting and planning on making your tomato tart recipe, which is wonderful, and I was thinking that an onion tart would go well it. Perfect! I love red onions too. Thanks Stephane!
Must admit, unless a recipe specifically requires a yellow or white onion I'll plump for the red ones, I prefer the flavour & colour. Do love a good onion galette/crostatas. Quick & simple to make & very satisfying. Like the addition of goats cheese for that little salty funk. If its going to be eaten straight away I like to form little wells in my onions & crack in an egg per portion/slice. Then bake them 'till the yolk is still jammy. My tummy is rumbling now thinking of eating one. Great video as always.
Thank you sir for the video recipe. I often make this with a variety of onions (sweet vidalia, scallions, chives, and most importantly French leeks when in season). Topping the tart with an herb and garlic goat cheese. This is an outstanding weekend brunch or mid afternoon snack when you have company. Once you have made it you will begin to recreate it with seasonal vegetables, mushrooms, asparagus, and fall gourds. You can also use standard pie pastry in a fluted tart pan. This is a must make.
I'll have to try this with pastry, I make this although I put the onion in between toasted bread with grated gruyere...Thanks for sharing Stephane 😀👍🙏🍷
Or, just a thought instead of wine since you are using Stilton Why not use a Good English Beer instead of the Wine. I think 🤔 that I am on to Something...
I used to work at a cafe in Portland Oregon. The owner wanted it to be "French themed", but because he'd never been to France, I was always a bit unsure what he wanted. For example, he told me to put an onion sandwich on the menu. So we sliced up a baguette, did an onion confit like this, added emmentaler, red currants, arugula and a balsamic reduction. It tasted wonderful and made the boss happy, but was not even remotely authentic. What makes this story good though is that one day I decided to add pommes persillades and croque-madame to the menu. The owner was livid. Not that I added to the menu (doing so was part of my job). He was mad because I added - and I quote- "upscale fries and a @#$ing grilled cheese sandwich" instead of "authentic french food". 🤣🤣 I miss that guy. He would have loved this recipe.
Hello Chef. I'm a regular follower of your wonderful and interesting nrecipes. However i have always wondered who invented the Sauce Maltaise. Can you please let me know who came up with this fantastic sauce.. Thanks and Keep the good work up
That would be a fabulous appetizer or even a lunch with an arugula salad. I’m also wondering if a thin layer of Dijon mustard on the pastry would add to the flavor profile. I’ve seen it done before in other applications to reduce chance of moisture overloading the pastry. Yum! Want to try this :D
I like red onions very much, but not a big fan in savory dishes. To me they are too sweet, compared to white or brown or Spanish onions. Locally, some cooks are adding red onions to breakfast egg dishes. Sweet scrambled eggs or omelet? IMHO, yuck! I like red onions in hot spicy food, such as salsa and Mexican/Central American dishes. They balance the flavor of the chili. Also, like red onions in salads and with many vegetables ... just as long as there is no sugar added. Red onions with added sugar in an onion puff pastry tart? Sorry, Stefan. Not a good combination for me. Otherwise, love your channel!!!
Made this for a client and they absolutely loved it! We used fresh goat cheese from their farm combined w fresh pulled herbs from my garden to create goat cheese medallions. Merci!
Thanks!
This was a success! Thanks from Kentucky, USA!
I love onion tart and I will make this one for brunch tomorrow. It will be great with a salad of arugula.
I love arugula
@@daphnepearce9411 Well your mama raised you right! I love arugula, too!
@@rwatts2155 Ha ha!
@@daphnepearce9411 since you like arugula... have you ever made arugula pesto? I like it better than pesto made of basil. I am not fond of pine nuts so I toast either pecans or walnuts and use them instead of pine nuts. I used lemon zest and juice and garlic. And of course I use parmigiana regiana. To preserve the green color I parboil the arugula and dry it as much as possible before using it . Try it if you haven't already! Use it on pasta, roasted new potatoes, or on croutons! Good stuff!!!
@Randy Watts I like pesto and really live basil but an arugula pesto sounds interesting....I'll have to check it out. Maybe make some flat bread pizzas with it.
Red onions make great curry
Not to disagree with you but being that the onions I fully cooked I placed the puff pastry in the fridge raider to make sure it’s super cold then I dock the center not the edges and bake it in a 200°C oven for 10 minutes, you can put parchment paper in the center with weights to keep it flat so it doesn’t rise like the sides. I then pull it out place the onions on top and then put it back with the cheese for another 10 to 15 minutes. To me that makes the The puff pastry dough in the center not soggy. Absolutely love your videos. Thank you for sharing❤
I don't understand what "dock the center" means. Do you put an extra layer of puff pastry in the center? I think that the onions shouldn't be soggy because of Stephane's final cooking step at high heat to remove almost all the water from the onions. (I did understand "fridge raider" and I was amused.)
I looked up "dock" and I get it now.
Bonne appétit ! Merci beaucoup ! Gracias !
Greetings from Nice! Merci, infiniment Stéphane, looks de-lish.
I love the music you play at the end of your video. But I don’t ever see the name in the credits. Have I just not seen them or you don’t put it on there?
Always leaves me with a smile :)
oh wow 🎉❤
There is nothing like perfectly cooked onions, and they go with just about every savory thing you can imagine.
Great idea to use puff pastry instead of pastry dough, much easier and quicker! Will definitely use that for all kinds of fillings.
Made this today and tasted wonderful
I don't know if this is a regional thing (Texas Gulf Coast), but when I was growing up (50's and 60's, yeah, I'm that old) red onions were called "Bermuda Onions" and were preferred for salads and hamburgers.
Hi, I'm a 60's-70's girl.. I'm right behind ya! Lol
I remember my mom always getting Bermuda onions. But, I think they come in both colors. White and red if I'm not mistaken.
My Italian cousin's grew Walla Walla sweet onions, Walla Walla, WA They supplied the Northwest grocery stores. They're all gone now and sure can tell. The WWS onions they have in stores now would have been thrown in compost or given away.
Same with the potatoes in our stores we've been getting. And we live 28 miles from Idaho! LOL..Smh..
Love this. ❤
Damn. You made me hungry 😂👍
Stephane! This is great timing. Next week I'm having my neighbor over for a wine tasting and planning on making your tomato tart recipe, which is wonderful, and I was thinking that an onion tart would go well it. Perfect! I love red onions too. Thanks Stephane!
Looks Amazing!!!
Red onions tend to be sweeter, yes?
I never use anything but red onions. Not only do they have a more delicate flavour, they are packed with the top anti-oxident glutathione.
Ahh french cuisine 😌
Thank you for the recipe!
I remember eating something familiar in france as an appetizer
thanks
Just what I was looking for ❤
🙂👍
I will love this! I made poached pears once and they were divine!
Use of a thick, sweet balsamic vinegar can substitute for both the wine and sugar and added vinegar.
Thank you for the recipe idea sir!! Looks mouthwatering as always!! Appreciate your content and hope all is well with you and yours!! God bless!!! 🙏🏻🙂
Must admit, unless a recipe specifically requires a yellow or white onion I'll plump for the red ones, I prefer the flavour & colour.
Do love a good onion galette/crostatas. Quick & simple to make & very satisfying. Like the addition of goats cheese for that little salty funk. If its going to be eaten straight away I like to form little wells in my onions & crack in an egg per portion/slice. Then bake them 'till the yolk is still jammy. My tummy is rumbling now thinking of eating one.
Great video as always.
Thank you sir for the video recipe. I often make this with a variety of onions (sweet vidalia, scallions, chives, and most importantly French leeks when in season). Topping the tart with an herb and garlic goat cheese. This is an outstanding weekend brunch or mid afternoon snack when you have company. Once you have made it you will begin to recreate it with seasonal vegetables, mushrooms, asparagus, and fall gourds. You can also use standard pie pastry in a fluted tart pan. This is a must make.
Merci Looks delicious 🇬🇧
Thank you very much. This tart is amazing tasty.
cant wait to try it.
that looks amazing
I'll have to try this with pastry, I make this although I put the onion in between toasted bread with grated gruyere...Thanks for sharing Stephane 😀👍🙏🍷
so many options it’s great 🙂🙂👍
Wow, I’ve been doing this for years. I use Stilton though. Nice to know I’m not alone
Stilton, Yes I Must Try That With Stilton. What Wine do you recommend with the onions?
Or, just a thought instead of wine since you are using Stilton Why not use a Good English Beer instead of the Wine. I think 🤔 that I am on to Something...
Like Samuel Smith's...
Je vous remercie pour cette recette, Chef Stéphane. Je l'attends pendant quelques temps.🇬🇧👍👍👏👏❤❤
no problem glad you like it
I used to work at a cafe in Portland Oregon. The owner wanted it to be "French themed", but because he'd never been to France, I was always a bit unsure what he wanted.
For example, he told me to put an onion sandwich on the menu. So we sliced up a baguette, did an onion confit like this, added emmentaler, red currants, arugula and a balsamic reduction. It tasted wonderful and made the boss happy, but was not even remotely authentic.
What makes this story good though is that one day I decided to add pommes persillades and croque-madame to the menu. The owner was livid. Not that I added to the menu (doing so was part of my job). He was mad because I added - and I quote- "upscale fries and a @#$ing grilled cheese sandwich" instead of "authentic french food". 🤣🤣
I miss that guy. He would have loved this recipe.
Thanks for the funny story.
Nice simple recipe, merci beaucoup! Going to try this with dark beer instead of wine and maybe a bit of apple cider vinegar for acidity
Can you use vidalia onions?
Absolutely yummy ! Thank you : )
That looks so good!
Nice 👍!
Ridiculously sweet. Never again .
Thats a remarkably similar recipe to my leek-and-goatcheese tarts
Yum! Am likely to make this :) ❤
Hello Chef. I'm a regular follower of your wonderful and interesting nrecipes. However i have always wondered who invented the Sauce Maltaise. Can you please let me know who came up with this fantastic sauce.. Thanks and Keep the good work up
Moi, j'aime l'oignon rouge.
I once dated a red wine tart
10:25 "a SLOICE!!"
Thanx for uplifting the Red Onion. 🪄
That would be a fabulous appetizer or even a lunch with an arugula salad. I’m also wondering if a thin layer of Dijon mustard on the pastry would add to the flavor profile. I’ve seen it done before in other applications to reduce chance of moisture overloading the pastry. Yum! Want to try this :D
You did the tomato tart.
So, I dodged the mustard and added the red onion.
My grandchildren consider me rather clever.
An onion tart sounds like something a mean step-mother would make :)
🤌👌😃
❤👨🍳🔪🧅
Dock the pastry
I like red onions very much, but not a big fan in savory dishes. To me they are too sweet, compared to white or brown or Spanish onions.
Locally, some cooks are adding red onions to breakfast egg dishes. Sweet scrambled eggs or omelet? IMHO, yuck!
I like red onions in hot spicy food, such as salsa and Mexican/Central American dishes. They balance the flavor of the chili.
Also, like red onions in salads and with many vegetables ... just as long as there is no sugar added.
Red onions with added sugar in an onion puff pastry tart? Sorry, Stefan. Not a good combination for me.
Otherwise, love your channel!!!
O no, no extra sugar.
My tastebuds will be so confused!
CANCER alcoholic CANCER beverages CANCER
Roll some cheese into the border puff.
Thanks!
🦝