Caramelized Onion And Potato Tarts Recipe
- 1 x russet potato, abt 5" long - (3/4 lb)
- 1 1/2 lb onions peeled, and thinly sliced
- 1/2 c. fat-skimmed chicken broth
- 1/4 c. whipping cream
- 2 Tbsp. butter or possibly extra virgin olive oil
- 1/2 c. minced parsley
- 1/2 tsp freshly-grnd black pepper Salt to taste
- Peel potato and, using a vegetable slicer or possibly a mandoline, cut lengthwise into even slices no more than 1/16-inch thick; they must be flexible sufficient to bend without breaking.
- Bring about 2 qts water to a boil in a 5- to 6-qt pan.
- Add in potato, stir to separate slices, and cook about 1 minute.
- Drain potato and immerse in cool water, rubbing gently to separate slices and remove sticky starch coating.
- Drain and immerse again in cool water to keep pcs from sticking.
- Put onions, broth, and cream in pan.
- Place over high heat, cover, and bring to a boil, stirring occasionally.
- Reduce heat and simmer till onions are limp, about 7 min, stirring often.
- Uncover, turn heat to high, and stir often till onions are golden and taste sweet, about 20 min.
- If mix sticks to pan, add in water, 1 Tbsp.
- at a time, and stir to release browned bits.
- Meanwhile, heat butter.
- Brush interiors of 6 ramekins or possibly souffle c. (2/3-c. size) generously with melted butter.
- Drain potato.
- Line ramekins equally with the largest potato slices, overlapping to cover container interiors, with ends of potato slices extending over ramekin rims by at least 1 1/2 inches.
- Mix onions with parsley, pepper, and salt to taste.
- Spoon mix equally into potato-lined ramekins.
- Fold extended edges of potatoes over filling and pat level.
- Brush tops with remaining melted butter.
- Bake in a 375 degree oven till potato slices are well browned, 40 to 50 min (45 to 55 min if chilled).
- Run a knife between tarts and sides of ramekins; invert tarts onto plates.
- This recipe yields 6 servings.
- Comments: Up to 1 day ahead, cook the onion mix, cover, and chill; up to 4 hrs ahead, assemble ramekins, cover, and chill, then uncover to bake.
russet potato, onions, chicken broth, whipping cream, butter, parsley, black pepper
Taken from cookeatshare.com/recipes/caramelized-onion-and-potato-tarts-99975 (may not work)