1 cup coarse breadcrumbs
4 tbsp butter
1/4 cup chopped parsley leaves
2 lb small white onion
6 tbsp butter
2 tbsp sugar
1/4 cup marsala wine
1/4 cup beef broth
1 1/4 cup all purpose flour
1/2 pt salt
6 tbsp cold unsalted butter, cut up
2 tbsp vegetable shortening
3 tbsp cold water
Directions
ÿÿÿÿÿ ea ground pepper, to taste
ÿÿÿÿÿÿÿ ** flaky crust 1. cook
breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook
onions until crisp/tender in a steamer over simmering water. 3. Saute
onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in
wine and beef broth. Add fresh ground pepper. Continue 5. Place
onion mixture in partially baked crust. Sprinkle with 6. Bake 20
minutes. Let rest 10 minutes before serving. 1.
Process flour, salt, butter and shortening until consistency of 2.
Add 2 TBS. water and process until incorporated. If dough is too 3.
Remove dough from processor and shape into a flattened disc. Cover 4.
Roll dough large enough to fit into 10 inch quiche or tart pan. 5.
Line chilled pastry with large sheet of aluminum foil and fill with
Servings: 8 servings
Caramelized Onions In Flaky Pastry Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Vegetable
The History of Recipes
Experts have found proof that recipes existed far back into the far past, certainly as far back as the early Egyptians, and possibly even further. Having said that, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later, we have a couple of interesting books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that appears on menues today, but instead descriptions of the types of food enjoyed by the rich people of that time. During the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 1900s, cooking publications are in high demand, mostly as a result of higher levels of literacy, leisure time and disposable income. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Caramelized Onions In Flaky Pastry recipe.
