Onion Rose Tart with Onion Jam

Onion Jam

3 Vidalia onions - thinly sliced

1/4 teaspoon baking soda

1 tablespoon salt 

1 tablespoon brown sugar

2 tablespoons olive oil

Add your onions, baking soda, salt, brown sugar and olive oil to a large pot. Cook the onions over medium high heat until they have reduced by 50 percent (around 10 minutes) and have turned golden. You will need to stir often through the whole process. Reduce heat to medium and cook until onions have turned a rich brown color and have broken down. This is another 15-20 minutes. Make sure to stir frequently to keep onions from sticking. Remove from heat and allow to cool. Refrigerate up to three days in an air tight container until ready to use. 

Onion Tart

1 uncooked Pie crust (your favorite recipe or store bought)

3 large onions

Onion jam

Olive oil

Salt/pepper 

Preheat oven to 400°

Roll out your pie crust dough and fit it to your desired pan (I used a 10 inch cast iron skillet). Cut off any excess dough. Take your onion jam and make a thin layer across the crust. Careful not to get any jam on the sides. Set aside. Cut the onion in half from stem end (top) to root end. Make thinly sliced wedges from each half. I used 55 wedges. Carefully lay the wedges out so that they stay together and do not fall apart. Once the onions are cut begin to assemble your tart. Start on the outside closest to the pie crust edges. Work your way inward from the crust (outside edges) to the center. Lay the onion wedges on top of the onion jam overlapping each row slightly. Once you get to the center use the “extra bits” of onion to fill up any exposed space that remains. Brush tops of onions with olive oil and salt/pepper to taste. 

Bake for approximately 40 minutes or until onions have caramelized. Allow to cool slightly before serving.