{"id":8150,"date":"2020-07-16T17:42:07","date_gmt":"2020-07-16T17:42:07","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=8150"},"modified":"2020-07-16T17:51:39","modified_gmt":"2020-07-16T17:51:39","slug":"blue-cheese-onion-tarts","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2020\/07\/16\/blue-cheese-onion-tarts\/","title":{"rendered":"Blue Cheese Onion Tarts"},"content":{"rendered":"

With the exception of carmelizing onions, this little knosh couldn’t be easier.\u00a0 Ok, fussing with the puff pastry takes a little time, but it’s still not hard.\u00a0 Sick of potatoes?\u00a0 Tired of rice?\u00a0 Bored of pasta?\u00a0 Make tarts.\u00a0 It’s just enough of a starch for a side dish that no one will miss potatoes or rice.\u00a0 Pasta…I dunno…they might still miss pasta.\u00a0 But no one complains because everyone loves puff pastry.<\/p>\n

Get the store bought kind.\u00a0 I do because I have no patience to make puff pastry by hand.\u00a0 Plus I’m lazy.\u00a0 And this kind of tart is right up my alley….simple, straightforward, and soooooo delicious!\u00a0 We’ve had them twice now.\u00a0 This dish is versatile, too.\u00a0 We had them with pork chops, BBQ chicken, and it would be fantastic with any steak you can think of.<\/p>\n

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Since this calls for carmelized onions, go ahead and make extra onions to save for something else later.\u00a0 Carmelizing onions takes time.\u00a0 I don’t care what any other recipe says….if they claim you can carmelize onions in anything less than an hour it’s a lie.\u00a0 Period.\u00a0 Unless the laws of physics cease to exist in their kitchen, there is no way to do it in under an hour.\u00a0 I think mine actually take longer.\u00a0 So go big with it.<\/p>\n

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I saved my extra onions for french onion soup this weekend.\u00a0 And I can’t wait!\u00a0 I know, it’s mid July.\u00a0 Who wants soup?!\u00a0 Me.\u00a0 So shaddap.\u00a0 Since the hard part is over already, I just need some beef broth, thyme, and some cheese.\u00a0 I can picture it now….me hunkered down on the couch in my PJs slurping soup and watching the Flix.\u00a0 But that’s later.\u00a0 Is it the weekend yet?\u00a0 What day is it?<\/p>\n

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Where was I?\u00a0 Oh, tarts!\u00a0 This whole pandemic thing has me completely rethinking my relationship with time.\u00a0 I did eight large onions in two sticks of butter and lots of white wine.\u00a0 Yes, of course I drank some!\u00a0 One bottle for me….one bottle for the onions.\u00a0 Feel like you need to unwind?\u00a0 Pour a glass of cold white wine, chop a pile of onions, and lazily carmelize them.\u00a0 It’s restorative.<\/p>\n

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Blue Cheese Onion Tarts<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> package frozen puff pastry cut into four squares each sheet<\/span><\/li>
  • 1<\/span> cup<\/span> blue cheese of your choice more or less<\/span><\/li>
  • 1<\/span> beaten egg<\/span><\/li>
  • 8<\/span> large white or yellow onions<\/span><\/li>
  • 2<\/span> sticks butter<\/span><\/li>
  • 1<\/span> bottle of white wine of your choice<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Slice all the onions into thin wedges (I used 8 onions) and pile them on top of two sticks of butter in a saute pan on medium high heat.\u00a0 Coat all the onions in the melted butter as it melts.<\/div><\/li>
    • Let the onions sizzle until browning appears.\u00a0 Using a nonmetal spatula, scrape the bottom of the pan.\u00a0 When scraping becomes difficult or resistant, splash with white wine to ease the dislodging of the brown bits.\u00a0 Repeat every 15 or 20 minutes, lowering the heat as the browning begins.\u00a0 This could last for at least an hour.\u00a0 Drink wine.<\/div><\/li>
    • Preheat the oven to 375 and place the pastry squares on a parchment lined baking sheet.<\/div><\/li>
    • Score the edges of the pastry to make an inner square without cutting the pastry all the way through.<\/div><\/li>
    • Pile about a tablespoon of bleu cheese (more or less) inside the scores and follow with a heaping tablespoon of carmelized onions, using the back of the spoon to flatten out the mixture slightly to the inside of the scores.<\/span><\/div><\/li>
    • Brush the outer edges of the pastry with the egg.<\/div><\/li>
    • Bake for about 30-45 minutes or until the edges are browned.\u00a0 Serve immediately!\u00a0 With wine!\u00a0 And for the love of all things delicious....save your extra carmelized onions.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      With the exception of carmelizing onions, this little knosh couldn’t be easier.\u00a0 Ok, fussing with the puff pastry takes a little time, but it’s still not hard.\u00a0 Sick of potatoes?\u00a0 Tired of rice?\u00a0 Bored of pasta?\u00a0 Make tarts.\u00a0 It’s just enough of a starch for…<\/p>\n","protected":false},"author":1,"featured_media":8162,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2020\/07\/IMG_2751.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-27s","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8150"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=8150"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8150\/revisions"}],"predecessor-version":[{"id":8176,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8150\/revisions\/8176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/8162"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=8150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=8150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=8150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}