| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 5 |
c |
Red and white pearl onions |
| 1 |
tb |
Olive oil |
| 1/4 |
tb |
Kosher salt |
| 1/4 |
c |
Dry white wine |
| 1 |
|
Pate Brisee tart shell; pre-baked |
| 1/2 |
c |
Freshly-grated Parmesan |
| 2 |
ts |
Fresh thyme |
INSTRUCTIONS
In a large saucepan, blanch the onions in boiling water for 5 minutes.
Remove the onions from the water, peel, and set aside.
Warm the olive oil over high heat in a large saute pan. Add the onions,
sprinkle onions with salt, and saute over high heat for 7 minutes. Add
wine, and continue to cook until the onions are very tender. Remove from
heat.
Sprinkle the tart shell with the grated Parmesan; reserve 1 tablespoon for
later use. Arrange the onions on top of the cheese, and sprinkle onions
with reserved Parmesan. Serve immediately.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 tart"
Per serving: 161 Calories (kcal); 14g Total Fat; (96% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1413mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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