Cheesy Caramelized Onion Tart Recipe

With a little patience, caramelizing onions turns a humble ingredient into a melt-in-your-mouth mixture of rich, buttery, salty, and sweet goodness. You don't need much to make a tart spectacular with those onions.

1 tablespoon butter 1 tablespoon olive oil 2 large Vidalia onions, thinly sliced ½ teaspoon salt ¼ teaspoon ground black pepper 1 sheet thawed puff pastry 1 cup shredded Swiss cheese 2 tablespoons grated Parmesan cheese 1 tablespoon finely chopped fresh chives



After the butter has melted and become bubbly, sauté the onions for seven to eight minutes, stirring them occasionally, until they become translucent. 

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 Turn the heat down to medium-low and continue cooking for another half an hour, stirring the mixture occasionally to prevent it from sticking, until the onions have become tender and browned. 

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For the purpose of preventing the onions from burning, add water one tablespoon at a time in the event that all of the liquid evaporates. 

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If it is necessary, reduce the heat a shade or two. Take a taste, and if necessary, adjust the salt level. 

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Peel the sheet of puff pastry and place it on a baking sheet that has been lined with parchment paper. 

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The Swiss cheese should be distributed evenly across the pastry sheet, and then the Parmesan cheese should be added after that. 

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On top of the cheese, arrange the onions in a layer that is uniform in thickness. On top of the onions, sprinkle the chives with the chives. 

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Putting the baking sheet in the oven and baking it for twenty-three to twenty-four minutes will result in the pastry crust becoming lightly browned and cooked on the inside.

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It is also possible to serve the tart at room temperature if that is what you prefer.

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