Onion and Sage Tarts

Ok, THIS was my favorite that was made for this class!! I could NOT stop eating them!! So, I am very pleased and happy to be sharing it with all of you!! The caramelized onions can be made up to 2 days ahead and stored covered in the fridge.**NOTE: In place of the sage you can use an equal amount of finely chopped rosemary, marjoram, savory, or thyme.

• Ready In: 50 mins
• Yields: 32 hors d'oeuvres

Ingredients

• 2  lbs yellow onions, sliced 1/4-inch thick (3 large or 4 medium)
• 2  ounces bacon, finely diced (2 slices)
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 2 -3  teaspoons  balsamic vinegar
• 2  tablespoons fresh sage, finely chopped
•  fresh ground black pepper, to taste
• 1⁄4 cup heavy cream
• 1  large egg
• 4 (7 inch)  flaky pastry  prepared tart shells

Directions

1. Cook the bacon in a large (4-quart) saucepan over medium heat until almost crisp; stirring often.
2. Add the onions, sugar and salt; cook, stirring often until they cook down by 2/3, about 10 minute.
3. Add 2 tsp vinegar, reduce the heat to medium-low, and continue to cook until the onions are evenly golden brown and softened to a marmalade consistency, about 15-30 min (depending on the onions).
4. Stir often and scrape up any brown bits clinging to the bottom of the pan. They will need almost constant stirring near the end to prevent them from sticking and burning. They will let you know they need attention by giving off a sizzling sound.
5. Stir in the sage (or other spice), and remove from the heat.
6. Taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another tsp of vinegar. (Onions can be stored, covered in the fridge for two days at this point.).
7. Preheat the oven to 350º.
8. Stir the cream and egg into the caramelized onions until thoroughly combined.
9. Divide the filling among the tart shells and spread it evenly with the back of a spoon.
10. Bake in the upper portion of the oven until the filling is set, about 15 minute The filling should still be soft but not runny.
11. Let cool slightly, then transfer the tarts to a cutting board using a large spatula.
12. Cut each into 8 wedges. Serve warm or at room temperature.