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
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.
Yields
1 servings