Caramelized Onion and Scallion Tart with Farmer’s Cheese

Love a long recipe title, no? So I saw a picture of Bon Appetit’s onion tart floating around and eyeballing it, felt inspired to make my own. I didn’t actually read their recipe, so if you’ve made it, tell me if this is similar! I always have onions on hand, but I had some extra farmer’s cheese from making pierogi for Easter and thought, hey, might as well try them in a tart – when in quarantine, you gotta use what you’ve got, amirite?!

I think you have to have caramelized onions on an onion tart – or just like on everything always? Caramelized onions are one of my favorite things to make and to be honest, used as a condiment on our house. Put that shit on everything, ya know?

Making caramelized onions is so simple, you just need a little patience and you have to watch them a bit until they get really soft. To make them, you just thinly slice up a few onions (it’s like spinach or mushrooms, they cook down so much and you’ll always want more!), and cook them up with some butter and a pinch of salt.

I think the key to a great batch of caramelized onions is to really watch them at the beginning and make sure the pan doesn’t get too try. If they start sticking you’ll get some burned or fried onions instead of the caramelization we’re going for.

When you’re making caramlized onions you have to be patient for them to get past that fried onion state and get really rich brown. And then once you have made them you can try this tart recipe, or my mini quiches or my french onion soup that legit tastes like the real stuff from Paris!

Also, if you want to lighten up the caramelized onions, you can use beef broth instead of butter. They’ll be a little less rich but you’ll still get the sweetness. I’ve actually made them in beef broth and then just before taking them out of the pan, I finish them with a teaspoon of butter for a little of that richness!

So anyway, I caramelized some yellow onion and a shallot and topped some whipped farmer’s cheese with them. Then I sliced up some scallions because I just LOVE scallions and because I saw that bonappetit tart and thought it was pretty. Baked it all up, garnished with lemon zest and a bit of parsley and we ate this tart with a salad for lunch!