This is a really simple recipe with a huge wow factor. If you keep a box of puff pastry in your freezer, you’re golden. You do keep puff pastry in your freezer, don’t you? It’s adapted from a recipe I first saw in Southern Living. For the prettiest tart, use the smallest onions you’ve got on hand. But really, it works with any size onion, just cut the onions into quarters or even eighths. The idea is to line the bottom of the skillet with onions in a pretty pattern so when you turn it upside down (after it’s cooked, of course), it’s a gorgeous pattern of rich, brown, buttery onions with crisp pastry on the bottom. Easy. Delicious, Impressive.
Ingredients:
3 tablespoons butter 1 tablespoon sugar 8 small sweet onions (about 1 1/2 lb.), halved crosswise 1 teaspoon kosher salt 2 tablespoons balsamic vinegar 1 frozen puff pastry sheet, thawed Garnishes: fresh thyme sprigs, freshly ground black pepper
Preparation:
Preheat oven to 375°. Melt butter in a 12-inch ovenproof skillet over medium-low heat; swirl to coat bottom. Sprinkle with sugar.
Place 12 to 14 onion halves in skillet, cut sides down, with sides touching. Cut remaining onion halves into quarters, and place, cut sides down, in gaps between onions in skillet.
Cover and cook onions 10 minutes, adding salt and 1 Tbsp. water halfway through. Add vinegar; cover and cook 3 to 5 minutes or until onions are caramelized. Remove from heat.
Roll pastry sheet into a 12-inch square on a lightly floured surface; cut into a 12-inch round. Place pastry round over onions in skillet.
Bake at 375° for 30 minutes or until golden. Remove from oven, and immediately invert onto a serving plate.