Caramelized Onion and Gruyere Cheese Tart

By CheeseDiva

Ingredients

• 2 sweet onions, sliced thin
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• salt & fresh ground pepper
• 1/2 tsp thyme
• 1 tsp brown sugar
• 1/4 cup Kendall-Jackson Vintner's Reserve Chardonnay
• 1 cup grated Gruyere cheese
• 2 tbsp fresh grated Parmesan
• 1 10x10 sheet of puff pastry
• 1 tbsp milk

Details

Servings 6
Adapted from kj.com

Preparation

Step 1

Instructions

In a skillet on low-medium heat, melt the 2 tbsp butter and 2 tbsp olive oil, then add the sliced onions.

Cook the onions until they turn a golden brown, stirring often. This will take about 40-45 minutes.

After the onions are caramelized, add the garlic, thyme, salt & pepper and brown sugar. Stir and cook for about 2 minutes.

Add the wine and stir up all the brown bits from the bottom of the pan. Cook until the liquid has cooked off, about 5 minutes.

Set aside to cool.

Preheat your oven to 400 degrees.

Lay the 10x10 puff pastry out onto a cookie sheet.

About 1 inch inside the pastry dough, score the edges all the way around (basically making a square inside the dough). I used a knife to do this, but be careful not to cut all the way through the dough. Scoring the dough will allow an edge 'crust' to puff up.

Scoop the onion mixture into the square in the middle of the puff pastry sheet, spreading it out evenly.

Sprinkle on the Gruyere and Parmesan cheeses.

Using a pastry brush, brush the edges of the pastry with the milk.

Bake for 23-24 minutes, or until the puff pastry puffs up, and the pastry and cheese is golden brown.

Instructions