Caramelized Onion Gruyere Crostata

I don't know about you, but just before I leave on a trip, I'm frantically cooking and trying to use up most of the fruits and vegetables that might otherwise spoil while I'm away. Hence the caramelized onion tart, since I had some onions and a bit of gruyere cheese that might otherwise have been thrown out upon my return. 

I've always maintained that if I were to sell my house, I wouldn't bake cookies to make the house smell appealing, I'd caramelize onions instead. The smell of onions slowly cooking in butter or olive oil is irresistible, at least to me. They do take a while to achieve this golden glow, but it's so worth it.

I used a store-bought crust from Trader Joe's, but you can take it up a notch by making your own if you like. 

Serve with a side salad and I bet you'll be wanting to go back for seconds.

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Onion Gruyere Crostata

printable recipe here

3 large sweet onions (like Vidalia), sliced

2 tablespoons olive oil (or butter or a combination of olive oil and butter)

1 anchovy fillet (don't eliminate this)

salt, pepper

fresh thyme

1 1/2 cups grated gruyere cheese

1 pie crust shell

Place the olive oil in a pan with the onions. Let them cook slowly, stirring occasionally, until they are golden brown. Don't rush this process. It will take anywhere from 30 to 45 minutes to get the color you want. While the onions are cooking, add the anchovy filet and smush it to break it up. It will dissolve and add delicious umami flavor. Season with salt, pepper and fresh thyme leaves.

Let the mixture cool. Using a premade pie crust or your own favorite recipe, roll out the dough. Place the grated cheese in the center, then pile on the cooled onion mixture, leaving a space all around the outside. Bring up the edges and fold them in, creating a nice border. Brush with beaten egg, (I didn't but it will add a nice shine if you want). Bake at 375 degrees for 40-45 minutes, spinning it around once in the oven halfway through.

Serve with a salad for lunch or dinner.