Provencal Onion and Herb Tart

[Guest guest]

Provencal Onion and Herb Tart

 

5 cups red and white pearl onions

3 squeezed garlic cloves

1 tbsp. olive oil

1/4 tbsp. kosher salt

1/4 cup dry white wine

1 tart shell, pre-baked

1/2 cup freshly grated Parmesan

2 tsps. 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, garlic,

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.