1/2 cup unsalted butter
1/2 cup sweet red onion
1/2 cup white onion
1/3 pound pearl onions
2 teaspoons shallot
3 teaspoons scallions
3 teaspoons garlic
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup parmesan cheese
2 teaspoons chives
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
24 each tart shell
Servings: 12
1. Melt butter in a heavy skillet, over a medium flame. Add all onions, shallots, scallions, and garlic. Heat and stir for 15 minutes, until softened. Add wine, increase heat, and reduce until only 2 tablespoons liquid remain. Add cream, heat and stir to reduce until thickened. Remove from heat. Stir in parmesan cheese and chives. Season with salt and pepper to taste divide among tartlet shells.
2. Bake at 375 degrees for 10-12 minutes. Brown slightly under a broiler or with a torch. Cool slightly before serving. Serve warm or at room temperature.
Servings: 12
1/2 cup sweet red onion
1/2 cup white onion
1/3 pound pearl onions
2 teaspoons shallot
3 teaspoons scallions
3 teaspoons garlic
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup parmesan cheese
2 teaspoons chives
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
24 each tart shell
Servings: 12
1. Melt butter in a heavy skillet, over a medium flame. Add all onions, shallots, scallions, and garlic. Heat and stir for 15 minutes, until softened. Add wine, increase heat, and reduce until only 2 tablespoons liquid remain. Add cream, heat and stir to reduce until thickened. Remove from heat. Stir in parmesan cheese and chives. Season with salt and pepper to taste divide among tartlet shells.
2. Bake at 375 degrees for 10-12 minutes. Brown slightly under a broiler or with a torch. Cool slightly before serving. Serve warm or at room temperature.
Servings: 12
Last edited by a moderator: