Onion Tart

An excellent choice of wine is the 2015 Dry Gewurztraminer or even 2014 Pinot Noir.

Pie shell: Use your favorite pie or tart crust recipe, or use frozen puff pastry, to line a 9 inch pie pan.
4 med. onions, thinly sliced
5 TBS butter, divided use
2 TBS olive oil
1 TBS sugar
1 tsp. salt
Freshly ground pepper
3 TBS flour
1 cup milk
1 clove garlic, smashed
1 bay leaf
Pinch each clove, cayenne pepper, and paprika
3 egg yolks, slightly beaten

Preheat oven to 350 F.

Bake the pie shell blind until lightly browned, about 20 minutes.

Heat 2 TBS butter and olive oil in a large, heavy-bottomed skillet over medium heat. Add onions, sugar, salt and pepper. Slowly saute the onions until well-caramelized, about 30 to 45 minutes. Meanwhile, prepare the filling base by melting the remaining butter in a medium saucepan. When melted, add the flour and cook, stirring until just beginning to brown. Add the remaining ingredients, except yolks, and cook, whisking constantly, until thickened, about 15 minutes. Remove the bay leaf and garlic clove. Fold in the onions and egg yolks. Pour into prepared pie shell and bake until set and browned, about 35 minutes. Allow to set up overnight before slicing. Can be served cold or gently rewarmed. Makes one tart.



Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 5pm
Mailing Address: PO Box 189, Talmage, CA 95481
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