From Too Many Chefs -

March 20, 2005
Cheese and Onions

cheese and onion cooked.jpgI have always thought
In the back of my mind, Cheese and Onions
I have always thought
That the world was unkind, Cheese and Onions
Do I have to spell it out?
C-H-E-E-S-E-A-N-D-O-N-I-O-N-S-Oh no
My machine
Keep yourself clean
I'll be a has-been...

- The Rutles

Is there a more perfect combination than cheese and onions? I don't think so. Pickled onions and sharp cheddar cheese. Brie and soft buttery onions. One of the first recipes I posted to this site was Nigel Slater's Brie and Onion Tart and Barrett followed up a while later with a couple of twists, making the crust himself and adding balsamic vinegar (nice one Barrett!). I've been trying to clean out the fridge prior to a trip to Chicago and experimented with another cheese and onion combination: Beaufort, Blue and Onion Tart.

Beaufort, Blue and Onion Tart (Variation #3 on a Cheese and Onion Tart)

5 small onions
3 shallots
1 1/2 cups grated Beaufort cheeese
1/2 cup crumbled Roquefort blue cheese
1 puff pastry
3 Tbs butter
1 Tbs dried thyme

Slice the onions in thick wedges and the shallots in quarters length-wise and sauté them for 10-15 minutes in the butter. Add the thyme and continue cooking until the onions and shallots are soft and starting to color slightly. Remove from the fire. Unroll the puff pastry and trace a faint line in the dough about an inch from the edge. Spread the onions on the dough up to the line and sprinkle with the two cheeses. Bake in a hot oven (200c/425f) for 30 minutes or so, until the dough is crsipy and brown and the cheese is bubbling and starting to brown. Allow to cool for five minutes before slicing and serving.

I was amazed how good this tart was. I really didn't think I could find a better partner for my onions than the Brie, but the Beaufort and Blue combination may have done it. The Beaufort has more body to it and the blue cheese is salty and a perfect partner. So that's three French cheeses down and only 362 (give or take a few) to go...I'm going to have to try them all to determine which is best. It's amazing the lengths we will go to here at Too Many Chefs to find the perfect Cheese and Onion combination for our readers!

Posted by Meg in Sussex at March 20, 2005 9:58 AM | TrackBack

Tartlets. Definitely my next cheese and onion dish will be some sort of tartlet.

Posted by barrett on March 21, 2005 at 12:50 PM

I made baby versions of the Brie and Onion tarts for the TMC birthday party last month, Barrett! I have to say that the puff pastry dough was more difficult to handle than I expected, but the result was lovely!

Posted by Meg in Paris on March 21, 2005 at 2:36 PM

That looks divine! Many thanks for posting that droolworthy photo and the recipe. I want cheese and onion pie now! I bet it would work with regular pastry as well - or maybe an Italian olive oil pastry!

Hmmm, appetizer for Easter dinner?


Posted by ejm on March 21, 2005 at 4:06 PM

Mmm, looks delicious, and coincides nicely with having the song in my head all day! This week, the barristas at my coffeehouse have been playing Galaxie 500's cover of Cheese and Onions.

Posted by Elsa on March 21, 2005 at 5:25 PM

Wow, I wondered if anyone other than my spouse and Barrett would recognize the Rutles song - guess that answers my question! Personally, I find that "Am i in LUV (ah-hah) I must be in LUV" is the most insidious of the Rutles tunes! :)

Elizabeth, I'm sure your olive oil pastry would be divine with this combination! I forgot to mention that if you can't find Beaufort any strong flavoured hard cheese (preferably French) would do, a good Gruyère, for example.

Posted by Meg in Paris on March 21, 2005 at 6:07 PM

Amazing : I've got the english version of your tart on my blog : oignons and bacon ...Your tart looks very good, I'm hungry now !!!

Posted by Pascale on March 22, 2005 at 4:53 AM

Ah, thanks for offering an alternative to Beaufort. We might be able to get that at our cheese shop but it's nice to know what else to ask for if they don't have any or if the Beaufort is not quite up to scratch.

Speaking of hard cheeses, we have discovered relatively recently an alternative to parmegianna in the form of an Argentinian (!) Sardo. Parmegiana is at times prohibitively expensive here in Canada....


Posted by ejm on March 22, 2005 at 9:05 AM

Wow, beautiful!

Posted by Alisa on March 22, 2005 at 2:56 PM