Recipes for Caramelized Onions courtesy, Mary Fabiano, Summer Kitchen Fine Foods Caramelized Onion, Feta and Walnut Tartlets Filling 1/2 cup cold butter, cut into cubes 4 whole eggs, lightly beaten 1/3 cup/75g walnuts, ground 1 cup/250ml whipping cream 1-1/2 cups/355ml all purpose flour 1-1/2 cups feta, crumbled 1/4 tsp salt 1 jar/about 1 cup Caramelized Onions 3-4 TBS ice water freshly ground pepper grated Parmesan cheese, optional Place the flour, ground walnuts and salt in a bowl of a food processor fitted with a steel blade. Add the butter and process until butter resembles large peas. Add water and process just until dough comes together. Flatten dough into a disk, wrap in plastic wrap and chill at least 1 hour. On a floured surface roll dough into 1/8” thickness. Cut into rounds using a 3” cookie cutter. Lift dough into tartlet tins and nudge gently into place. Preheat oven to 350°F/176°C. In a glass bowl, mix eggs, whipping cream, and salt & pepper. Set aside. In each tartlet add 1 tsp feta and 1 tsp Caramelized Onions. Fill with egg/cream mixture and sprinkle with Parmesan. Bake for 12-15 minutes or until golden. Makes 48 tartlets. Caramelized Onion Spicy Cheddar and Jack Pudding 8-10 slices egg bread, crusts removed 8 oz/225gr Italian sausage, cooked & crumbled 1 cup grated old cheddar 1 jar/about 1 cup Caramelized Onions 1/2 cup grated Monterey Jack cheese 4 large eggs 1-1/2 cups/355ml milk salt to taste 1 TBS Dijon mustard dash of paprika to garnish Butter a deep 7” x 11” (2L) baking dish. Line with half the bread, Caramelized Onions, cooked sausage, grated cheddar, and Monterey Jack. Repeat with the remaining bread, sausage and cheeses. Mix the eggs with the milk, mustard, and salt. Pour over the bread. Let stand for 30 minutes, and then top with paprika. Preheat the oven to 375°F/190°C. Bake for 30-40 minutes or until puffed and brown. Allow too cool slightly before serving. Serves 8-10. Gorgonzola and Caramelized Onion on Belgian Endive 1 jar/about 1 cup Caramelized Onions finely chopped chives for garnish 3/4 cup Gorgonzola, crumbled 1 head Belgian Endive, leaves separated 3/4 cup walnuts, toasted, finely chopped In a small saucepan, heat up Caramelized Onions. Once heated through, stir in the Gorgonzola. Allow to cool slightly. Top each piece of Belgian Endive with a generous spoonful of onion cheese mixture. Garnish with chopped walnuts and chives and serve with cocktails. Makes 24 hors d’oeuvres. RETURN TO THE RECIPES PRINTABLE - CARAMELIZED ONIONS.pdf PRINTABLE

Caramelized Onion Recipes

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