Warm Onion Tart with Thyme

Preparation Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise. Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve. Meanwhile, preheat the oven to 400°F. Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise. Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve. Meanwhile, preheat the oven to 400°F. Unfold the puff pastry sheet on a lightly floured work surface and turn over to prevent the creases from splitting. Pat down gently to flatten the sheet. Using a 1-inch round fluted cookie cutter, stamp out 6 rounds and transfer to an ungreased baking sheet. Bake for 8 to 10minutes or until puffed and golden brown. Per serving: 25.0 calories, 20.0 calories from fat, 2.0g total fat, 1.0g saturated fat, 5.0mg cholesterol, 0.0mg sodium, 2.0g total carbs, 0.0g dietary fiber, 0.8g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Amouse-Bouche by Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved. Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasseries and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotters Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.

Preparation Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise. Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve. Meanwhile, preheat the oven to 400°F. Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise. Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve. Meanwhile, preheat the oven to 400°F. Unfold the puff pastry sheet on a lightly floured work surface and turn over to prevent the creases from splitting. Pat down gently to flatten the sheet. Using a 1-inch round fluted cookie cutter, stamp out 6 rounds and transfer to an ungreased baking sheet. Bake for 8 to 10minutes or until puffed and golden brown. Per serving: 25.0 calories, 20.0 calories from fat, 2.0g total fat, 1.0g saturated fat, 5.0mg cholesterol, 0.0mg sodium, 2.0g total carbs, 0.0g dietary fiber, 0.8g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Amouse-Bouche by Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved. Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasseries and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotters Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.