- 3 Tablespoons Olive oil of choice (I love our Roasted Garlic Oil)
- 2 Tablespoons Butter
- 3 large onions (I love our local sweet onions)
- 1 Tablespoon French Pantry Lavender Honey
- 1 Tablespoon French Pantry Traditional Balsamic
- Sel Gris Sea Salt and Pepper to taste
- Pancetta or bacon (optional additions)
- 1 puff pastry sheet (or pie dough if you’re making tartlets)
Heat the Olive Oil and butter in your large sauté pan. (If using bacon, you can fry it in the oil and butter first for more flavor before adding the onions, just brown the bacon or pancetta for a couple of minutes before adding onions).
While your oil/butter is heating, slice your onions using your Mandoline.
Add onions, salt and pepper to oil/butter mixture and cook at medium low heat until tender and golden brown. This will take 15-20 minutes. Once onions are nice and caramelized, add your honey & balsamic. Taste and add more salt if needed.
These onions are incredible! Use in or on anything, but we love them as a tart or tartlet filling.
For a tart:
Roll your puff pastry dough on your Roul’pat to press seams together. Flip pastry dough unto flexipan or silform of choice (I use my fluted pie mold). Press dough into flexipan as needed and fill with onion mixture. Bake at 400 degrees for approx.. 15-20 minutes.
Roll pie dough on Roul’pat thin enough to see the roul’pat letters through your dough. Use cutter of choice (based on tartlet tray you are using) to cut pie dough. Place each dough circle in tartlet tray, press dough down with shaper and fill with onion mixture. Bake at 400 degrees for approx. 10-12 minutes.