Onion Salad & Tart

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* Exported from MasterCook II *

 

Grilled Onion Salad

 

Recipe By : Southern Living 4/99

Serving Size : 4 Preparation Time :0:20

Categories : Grilling Salads

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 large sweet (Vidalia or 1015) onions

1/3 cup balsamic vinegar

2 tablespoons walnut oil

2 tablespoons honey

1 teaspoon salt

8 cups mixed salad greens

1/4 cup chopped fresh parsley

1/4 cup chopped pecans -- toasted

 

Peel onions, leaving root end intact. Cut each onion vertically into

quarters, cutting to within 1/2 inch of root end. Cut each quarter

vertically into thirds. Place in shallow dish.

 

Whisk together vinegar and next 3 ingredients. Pour over onions;

cover and chill 2 hours.

 

Drain onions, reserving vinaigrette mixture.

 

Grill onions, covered with grill lid, over medium-high heat (350 to

400)

10 to 15 minutes or until tender. Place each onion on 2 cups salad

greens; drizzle with reserved vinaigrette. Sprinkle with parsley and

pecans.

 

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NOTES : Serve this salad as a main dish.

 

* Exported from MasterCook II *

 

Caramelized Onion Tart

 

Recipe By : Southern Living 4/99

Serving Size : 6 Preparation Time :0:45

Categories : Savory Pies & Tarts Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 pounds large sweet onions (Vidalias or 1015s) --

sliced

2 tablespoons olive oil

1 teaspoon salt

1/2 (17 1/4 oz) package frozen puff pastry

sheets, thawed

1/2 cup shredded Parmesan cheese

fresh rosemary sprigs for garnish

 

Cook onion in hot oil in a large skillet over low heat, stirring

often, 30 to 35 minutes or until onion is caramel colored. Stir in

salt, and set mixture aside.

 

Unfold pastry sheet; fit into a 9-inch square tart pan.

 

Bake at 400 for 15 to 20 minutes or until browned. Remove from oven.

Press pastry with the back of a spoon to flatten. Top with

caramelized onion; sprinkle with Parmesan cheese. Bake 5 more

minutes. Garnish, if desired.

 

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