When your onions have matured try them in vegetable sautes or this Carmalized Onion Tart.
Ingredients:
(for the dough)
1/2 cup warm water (105 to 115 degrees)
1 teaspoon quick rising yeast
1 1/2 cups flour
1 teaspoon olive oil
1/4 teaspoon salt.
(for the topping)
1 teaspoon olive oil
1 lb. (about 3 medium) sweet or yellow onions, sliced thinly
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 oz.) Gruyere or Ementhaler cheese, shredded
1/4 cup Parmesan cheese, grated
Directions:
Combine warm water and yeast in a large bowl; let stand 5 minutes or until
bubbly. Add 1 1/4 cups flour, oil and salt to form soft dough. Knead until
smooth and elastic, about 5 minutes on a lightly floured surface (add
flour 1 tablespoon at a time to prevent sticking). Place dough in a
lightly oiled bowl, turn to coat top with the oil. Cover loosely with wax
paper or plastci wrap; let stand 30 minutes in a warm place free from
drafts.
Heat oil in a large skillet over medium-high heat. Cook onions 5
minutes or until wilted. Stir well; reduce heat to medium. Cover and
continue to cook 10 minutes, stirring once. Sprinkle onions with sugar;
increase heat to medium-high. Saute 2 minutes, uncovered, or until onions
are golden brown and tender.Stir in salt and pepper.
Punch down dough; transfer to lightly floured surface. Roll dough into a
8-by-12-inch rectangle. Transfer dough to 15-by-10-inch cookie sheet
(reshape if necessary). Pinch up outside of dough to form a 1/4-inch
border. Arrange onions over dough, sprinkles with cheeses.
Preheat oven to 375. Let tart stand in warm place until dough rises
slightly, about 15 minutes. Bake 20 to 22 minutes, or until crust and
sheese are golden brown. Cool slightly; cut into squares. Serve warm or at
room temperature.
Serves 6.