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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramelized Onion Tarts

Recipe Tags: Vegetable Recipes

Date Added: December 21, 2012


4 Tablespoons Extra Virgin Olive Oil for frying
5 Unit Spanish Onion sliced 1/4"
4 Unit Anchovy finely chopped
1 Tablespoon Thyme Leaves Freshly chopped
2 Cups Flour plus board flour
1/2 Cup Extra Virgin Olive Oil for frying
1/2 Cup Milk barely warmed
2 Unit Eggs separated, plus 2 egg yolks
4 Tablespoons Cream or half and half
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1. In a 12 inch to 14 inch saute pan, heat oil over medium heat until smoking.

2. Add onions, anchovies and thyme and cook, stirring regularly until golden brown and very soft, about 20 to 25 minutes.

3. Remove from heat and allow to cool. Meanwhile, place flour, olive oil and milk in a mixing bowl and use your hands to toss to form loosely bound \"dough.

4. \" Form into a ball, wrap in plastic and chill 10 minutes.

5. Preheat oven to 425 degrees F When onions have cooled, mix with eggs and cream and season with salt.

6. Divide dough into 4 pieces, roll into 4 inch rounds and crimp edges.

7. Divide onion mix on to rounds, place rounds on a cookie sheet with parchment and bake 20 minutes until golden brown.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Fish, Gluten, Iodine, Onion, Olive Oil, Anchovy allergies.
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