INGREDIENTS:6 Tbsp. olive or cooking oil
9 large yellow onions, halved, thinly sliced
1 ½ 750-ml bottle of dry red wine (Cabernet Sauvignon or Merlot)
3/4 cup sugar
1 ½ cups heavy cream
3 10-inch pastry shells
as needed, salt and white pepper DIRECTIONS:Heat oil in large saute pan. Add onions and saute over low heat for 30-40 minutes or until tender. Add wine and sugar. Continue to cook slowly, stirring often, until all liquid has evaporated, approximately 30 minutes longer. While onions cook, pour cream into a small pot and place over medium heat until it boils. Reduce the volume by 2/3. Set aside.
Pre-bake the pastry shells in a 400°F oven for 20 minutes or until golden. When the onions are dry, combine them with the cream and season to taste with salt and pepper. Turn into pie shells. Bake in a 325°F oven for 30 minutes, or until hot through the center.
Serve warm with a frisee salad and some thinly sliced prosciutto, if desired. SERVINGS:3 tarts; 24 servings From:Executive chef Bruce Sherman, North Pond, Chicago PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION
