Brooks' Sweet Onion Tart

I am cooking my very first Thanksgiving meal at my house this year - WOO FREAKING HOO!  This has been a dream so needless to say, I am pretty excited.  I really want to incorporate recipes and traditions from my family and this onion tart is one of them.  My aunt really goes all out on Thanksgiving and I will be serving up some of her best dishes from over the years but this tart has always been a staple.  It's actually from a local specialty store called Foodstuffs in the northern suburbs of Chicago and the only dish she doesn't make from scratch.  They couldn't ship them to me on the West Coast but they were kind enough to share the recipe. 

Brooks’ Sweet Onion Tart

Serves approximately 6-8

Ingredients :

Spanish Onions 1 lb

Unsalted Butter 1 Tbsp

Brown Sugar 1/2 cup

Baby Swiss Cheese, Shredded 1 cup

Eggs, Beaten 1 cup

Heavy Cream 3/4 cup

Pie Shell, Pre-Baked 1 each

Puff Pastry Sheets 1 each

Directions:

Preheat oven to 350. Slice onions 1/4” thick. In a sauce pan, add butter and cook onions.

Add brown sugar and caramelize onions. In a separate bowl, add beaten eggs and cream.

Add cooked caramelized onion mixture to egg mixture and blend. Add all ingredients into

the pre-baked pie shell. Bake in a 350 oven for approximately 60-90 minutes until set.

Slice puff pastry sheets into 1/2” ribbons. Place on baked tart in a lattice (criss-cross)

form. Place back into the oven for another 8-10 minutes until pastry is golden brown.

Brooks' Sweet Onion Tart