Actually, I am not fully sure that the name of this dish is altogether correct – straight from Danish it’d be “onion tart”. Well, here goes – see what you think it should be called.
- Cutting Crew, (I Just) Died In Your Arms Tonight
- David Lee Roth, Just A Gigolo
First things first (remember, the headline mentioned Friday?). Two G&Ts served. As the newspaper had it today, gin is basically like aquavit, only with far better marketing… (Note: I like and drink both, only gin far more often – which may only prove the point)
We’ll get to the cutting crew bit in a moment or two. First though, a dough to be made: butter (or baking margarine, actually, from the recipe I had a look at) and flour, a pinch of salt and a little water. Don’t over-knead it and let it rest, ideally for an hour at least (on a Friday night after a hectic day? Who am I kidding?).
- Joan Jett, Tush
- Nena, 99 Luftballons
Where did that G&T go? Told you, one of those Fridays – just a tad worse. Decided on red wine for the meal – time to sample and serve a glass upstairs.
- Phil Lynott, King’s Call
Even the music is collaborating. Check Phil Lynott’s lyrics about gin and wine… 😉
Now, onions. About 4 or 5. Peel and slice. Tip: given that you use a properly sharp knife, do not slice the onion from the top down to the board. Put the tip of the knife on the board next to the onion and draw it, tip not leaving the board, towards you through the onion. I swear, with my Global G-4, I hardly feel the onion.
- The Police, Don’t Stand So Close To Me
Probably a good idea while I wield that knife. By the way, if you use a knife like just described, proper finger-setting is important. Fingers quite vertical on the item you’re cutting, thumb tucked well in behind. The knife will slice through your fingertips as easy as the onion. Err on the side of caution!
- Melissa Etheridge, Like The Way I Do
Now, drop the onions in a sautee pan with some oil and a little curry. While they sit there on medium heat (don’t let them go all brown, now!), roll the dough and cover a flan dish (or similar thingumyjig or whatchamacallit).
- Patti Labelle, Lady Marmelade
Prebake the quiche dough for 10 min or so. Then, put the onions in and pour a mix of egg, cream, salt and pepper all over it. Now, bake it for 15-20 min or so. Et voila 🙂
- Mousse T vs Hot ‘n’ Juice, Horny ’98
Serve with the aforementioned red wine and maybe a simple green salad. Bon appetit!