I noticed that our vegetable bowl had about 20 onions in it this morning, so I tried to think of an additional dish I could make to use some up. I thought of a dish we once had at a french bistro here in town, an onion tart. So I went to the store to pick up steaks, arugula, lemon, pie crust and gruyere cheese.
Onion Tart:
Started by slicing some sweet onions thin, marinated them in balsamic vinegar and salt. Carmelized the onions in some butter for about 30 minutes until very soft.
Next step was to roll out some pie crust dough, top with shredded gruyere cheese and then the onions. Fold over the sides of the dough and lightly coat with butter.
Bake for 10 minutes at 450 degrees, and then turn down heat to 350 and cook additional 20 minutes. Rest for 10-15 minutes serving.
Next, the steaks. I coated the strips with a mix of black pepper, greek cavendar seasoning, red chile flake, garlic powder, chili powder, and penzy's mural of flavor.
Gave the steaks a quick sear and topped with some rendered fat I had made earlier out of the trimmings.
While the steaks were resting, I wilted some arugula in a mixture of lemon juice, red wine vinegar and olive oil. Here is the finished product:
Now we just need Baby P and we will be all set.
