Recipes

Chef Kevin Nashan's Onion Tart

Raymond Hook|

Chef Kevin Nashan's Onion Tart
4 (1 ratings)
Fill 202 Print
This savory fall recipe comes from Chef Kevin Nashan of Sidney Street and The Peacemaker, two restaurants in Phoenix, Arizona.
Servings
8
Ingredients
  • 2 yellow onions
  • 9 ounce goat cheese
  • 1 lemon (zested)
  • 3 ounce triple cream cheese
  • 6 red pearl onions
  • 4 tablespoon butter
  • water as needed
  • thyme to taste
  • salt to taste
  • 6 white pearl onions
  • 12 cippolini onions
  • dash of water
  • butter as needed
  • honey as needed
  • dash of oil
Directions
  1. Caramelize the onions to a dark brown color.
  2. Over a double boiler, melt both cheeses into a smooth mixture and fold in the onion and lemon zest.
  3. In a medium sauce pan, bring the water to a medium-high temperature and slowly whisk in the butter to form an emulsion.
  4. Add the onions one color at a time.
  5. Cook until tender and watch the braise; if it starts to break add some water to bring it back together.
  6. Season with thyme and salt.
  7. Let cool for 4 minutes.
  8. In a sauté pan, add onions (whole) on medium heat.
  9. Caramelize the onions completely, then add a splash each of sherry vinegar and water, and honey and butter as desired.
  10. Make sure the mixture starts to coat the onions, then turn down to low heat.
 
Recommended