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Red Onion Tart

8 November 2003

Take about three pounds or so of red onions, peel and chop coarsely. Put in a greased cast-iron skillet with splashings of red wine, balsalmic, evoo, a small splash of maple syrup, (all optional) and cook until soft and brown. Meanwhile take three cups of white flour or 1 1/2 white, 1 1/2 brown and mix with an egg, half a stick of butter, 1tbsp salt, 1tbsp baking powder, and one hefty tablespoon of dijon mustard. Add milk to make doughy constistancy as needed.

When your onions are cooked, optionally sprinkle the top with grated sharp cheddar, pack the dough onto the top, and put into a 350F oven for about half an hour, until the dough is nicely packed. Then take out, put a plate on top, invert, and you've got an excellent savory tart. Feel free to mix in shallots, leeks, etc. with your onions to make up the amounts; if you don't have an ovenproof skillet, make as above but put onions and then dough into a well-greased glass or metal pie tin and continue as above. `