Onion Tarts, Part Deux

Its vidalia onion time!  Vidalias are a supersweet variety of onion that originally was developed in Texas, but is now grown in Georgia.  To be sold as a vidalia, like champagne, these onions can only be grown in designated areas.  There are two other great supersweet onion varieties that I know of, Walla Walla and Texas1015, but I haven’t ever seen either of those in the supermarket here in Pennsylvania.  Vidalias are harvested starting in late April and they keep coming through June.  These days with all those new fangled modern food storage systems, you can still find Vidalias in the store in December, but as far as I’m concerned, that’s cheating.

Anyway, the point is that over the weekend, the first of the 2010 Vidalia onions showed up at the store, and I brought a beauty home with me.  I decided to make it for breakfast yesterday.  A while back, I made some french onion tarts, which were totally delicious, but very heavy.  I decided yesterday to update it to something lighter, but still in the same family.

Onion Tarts

  • 6 slices of good bakery bread – italian, sourdough, multigrain, whatever your pleasure
  • Fresh Goat Cheese/Chevre
  • 1 Vidalia Onion
  • 1 Tbsp Light Olive Oil and/or Butter
  • 1 tsp Thyme
  • 1 bay leaf
  • salt & pepper
  1. Preheat Oven to 350 F
  2. Arrange bread sliced on baking sheet and bake for 10 minutes until lightly toasted.  If you have a toaster oven you can just toast them in that.
  3. In the meantime, heat the oil or butter over medium low heat in a nonstick pan
  4. Slice the onion into thin to medium slices
  5. In the pan, combine onions with thyme and bay leaf, sprinkle salt & pepper to taste
  6. Cook the onions over medium-low heat, stirring occasionally.  They will first turn translucent, and then a lovely caramel color.  Be patient, this could take anywhere from 10 to 20 minutes depending on how thin you sliced the onions and how big your pan is.  The longer you cook them, the darker and sweeter they will get.  If they start to char, just turn the heat down.  When the onion is done cooking, discard the bay leaf.
  7. Spread goat cheese onto the toasts, and top with the onions.

You could top these with a little balsamic-dressed arugula, or add some chopped nuts between the cheese and the onions for crunch, but they’re quite delicious just as they are.

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