Caramelized Onion Tart

3 large onions

3 tablespoons olive oil

pinch of salt

1/4 teaspoon ground black pepper

1 tablespoon brown sugar

1 tablespoon lemon juice

1 tablespoon tamari

2 tablespoons water

1 unbaked tart shell

Slice onions radially into slices roughly 1/2 inch wide at their widest point. In a large saucepan on medium-high heat, fry onions with olive oil, brown sugar, salt, and black pepper. Mix to coat onions with oil. Stir and scrape pan every few minutes, allowing the onions to brown between stirring. After roughly ten minutes reduce heat to medium. After roughly another twenty minutes reduce heat to medium-low. It's not important to be exact about these timings; the important thing is to have the heat at such a point that it deeply browns but does not quite blacken the onions. As the onions brown and reduce, they burn more easily. When they're mostly dark brown, add lemon juice, tamari, and water, and scrape pan thoroughly with spatula to deglaze. Remove from heat. Spread caramelized onions evenly in tart shell. Bake at 400 F for ~30min.

22 March 2011