Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: bron on March 30, 2009, 10:16:35 pm
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Mini Tartlets filled with Caramelised Onions & Goats Cheese:
Makes 24 mini tarts full or small/medium tupperware:
Ingredients:
700g onions (cut into quarters)
70g butter
30g olive oil
teaspoon salt
30g liquid caramel
pinch pepper
24 tartlets (puff pastry or shortcrust pastry)
goats cheese
Preparation:
Chop onions 4 seconds, speed 5. Clean sides down and add butter and olive oil, program 30 mins Temp Varoma, soft speed, reverse (anticlockwise). Then add salt, liquid caramel and pepper and program 3 mins, 100º speed 1.
Fill tartlets with spoonful of onion and place piece of cheese on top. Grill a few mins.
Photos:
Tips/Hints:
Will keep in seal proof jar or tupper in fridge. Mine lasted 2 weeks, it was delicious :P
Can use to accompany meat, on toast, with cheese.
Hope you can get liquid caramel. If not let me know and I will post the recipe. Can't be made in THX :(
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Thanks Amanda - I love caramelised onions.
Not sure if we can get liquid caramel here ( is that another Royal??). May have to try adding some sugar to the onions at beginning of cooking to see if it does something similar.
Hope you can get liquid caramel. If not let me know and I will post the recipe. Can't be made in THX :(
I tried making caramel with sugar, then fruit sugar and then glucose (which have lower caramelising temperatures) but just got hot sugar and never browned. :( :(
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Well the caramel is easy enough to make, just not in the THX :(
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Thanks - I'll make up a batch (on the stove) and store ready for use.
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Instead of caramel in the onions, I think that brown sugar would work.
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Memories of Greg Malouf's onion jam - did I ever post that recipe?
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Thanks for posting, Bron! Can't get liquid caramel either. Think I'll try brown sugar, like Amanda suggested. Also a batch with very high quality balsamic, too. That's very sweet. Two lots of caramelised onions! Once again, I sacrifice myself for the sake of scientific research, thanks to Bron ;D Better do it fast before our juice diet starts!
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You bet!!! Just been to the greengrocers in the village to start stocking up on some fruit & veg. He was very pleased to see me!!!
Have a business lunch tomorrow, and will start on Thursday! 5 kilos here we go! ;)
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Excellent idea with the balsamic, Caroline! I have a bottle of 25 year old balsamic, but I won't be using that one!!
I adore caramelised onions. They are delicious on homemade pizza with chicken, roasted pumpkin, feta and spiced up with some ras el hanout!
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Made caramelised onions with the brown sugar last night - steamed some pumpkin/sweet potato/carrot over the top to make use of the steam.
I used almost no oil/butter but added some water - about 1 tbsp and 2 tbsp of brown sugar.
Worked a treat - but 1.5kg onions disappeared to about 1 cup of caramelised onion - and we ate about half with sausages.
Photo later.
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Excellent idea with the balsamic, Caroline! I have a bottle of 25 year old balsamic, but I won't be using that one!!
I adore caramelised onions. They are delicious on homemade pizza with chicken, roasted pumpkin, feta and spiced up with some ras el hanout!
Yum! That sounds fantastic. Will definitely need to try that one. Had to Wiki Ras el hanout to find out what it is :D
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LOL - I used ras el hanout in the pumpkin, sweet potato stew and didn't see that it was Amanda's quote - thought - how did you know about the ras el hanout??
Read the post properly. :-[ :-[ :-[ :-[.
I second the ras el hanout idea.
Something else to try is Chinese Black Vinegar. (I think from Chinkiang) It is very cheap and gives a flavour very similar to balsamico.
It is used mainly for dipping steamed dumplings.
Googled and found this http://chinesefood.about.com/cs/sauces/a/ricevinegar.htm (http://chinesefood.about.com/cs/sauces/a/ricevinegar.htm) where they say that it can be used as a substitute for balsamic. ;D ;D ;D ;D
A picture of what to look for http://chinesefood.about.com/library/blphotoblackricevin.htm (http://chinesefood.about.com/library/blphotoblackricevin.htm)
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Brilliant tips, Thermomixer - thanks.
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If you have enough patience, you can caramelize onions in the TM...place 4-5 halved onions into TM bowl and without chopping, add 50g brown sugar, 50g olive oil, pinch salt and a dash of balsamic and then cook with MC off for around 30-45 minutes at 90oC on speed 1. You will need to check the liquid occasionally to ensure you don't burn your bowl. The amount of liquid will vary from onion to onion! I have done this a few times now, and they are divine...and no standing around stirring!
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THanks Tenina - I did pretty much the same - but placed a little water in base to reduce the chances of burning/sticking. I do the same with onions on stove top - a little water and sweat before full-on caramelising.
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Adding little fresh thyme towards the end is also very nice!
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I tried carmelising onions using the advice from Tenina.
I added a little too much water( per Thermomixer), I used 100g and they were too wet so I finished for about 30 minutes on Varoma to bring them to the proper consistency.
They are excellent but a little too sweet. Probably just right for a tart but not for other uses. Will try 1/2 the sugar next time.
Making carmelised onions any other way is tedious process. I use them so many ways and now I will not have to fiddle constantly with them to prevent scorching. A great help.
I hope this can help someone.
Phil
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Yes thanks Phil, any suggestions will be noted in my cooking notes. I like to keep a batch in the fridge in summer then just heat them up on the BBQ plate - visitors say they are the best onions they have ever tasted. Haven't tried them in the TMX but sounds like it is a winner.
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I added a little too much water( per Thermomixer), I used 100g and they were too wet so I finished for about 30 minutes on Varoma to bring them to the proper consistency.
They are excellent but a little too sweet.
Try adding about 30ml balsamic vinegar instead of water, or same amount of white wine and start with the measuring cup in and then varoma with MC out -play around and have fun.
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I tired this tonight, but the onions didn't really brown up. Any suggestions?
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Teninas recipe: Made this last night and see what you mean about the runniness. Just had a look at the jar now that it has been in the fridge overnight and it may be okay. (Still has the taste). I think that next time I will slice the onions into thinner onion rings as I just had onion halves and they didn't cook down as they were just solid chunks. After about 30 mins I realised this, and then separated the onion rings but they are so big and chunky looking. Had to add on more time to cook because the inside rings were not cooked. I used balsamic vinegar so they were ok in "brownness", but could've even cooked this batch because of their size for a bit longer than I ended up doing.
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I tired this tonight, but the onions didn't really brown up. Any suggestions?
Maybe start cooking at a lower temp then cook longer - see this recipe http://www.forumthermomix.com/index.php?topic=1722.0 (http://www.forumthermomix.com/index.php?topic=1722.0)
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I made this (Tenina's recipe) last night. I didn't add any water. It was a bit runny, the chunks were a bit big and not as cooked as I like, so I did another 15 mins at Varoma and speed 2. At the end of that it was perfect. For an onion tart (which it is) it is absolutely perfect as is. As a jar of caramelised onions for the fridge to bung in/on a bunch of different things, I'd use slightly less sugar next time, and probably a drop more balsamic (I put in a 'slosh').
However, I can just imagine how wonderful this would be as an onion tart, so I'm going to make it again without the less sugar, and do an onion tart with it.
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I followed Tenina's recipe, and it worked brilliantly. Slightly sweeter than I would have chosen for personal taste, but wonderful nevertheless. I'll reduce the sugar next time. There will definitely be a next time.
Having said that, the sweetness is probably absolutely perfect for onion tarts, which is what the recipe is actually for ;D
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If you have enough patience, you can caramelize onions in the TM...place 4-5 halved onions into TM bowl and without chopping, add 50g brown sugar, 50g olive oil, pinch salt and a dash of balsamic and then cook with MC off for around 30-45 minutes at 90oC on speed 1. You will need to check the liquid occasionally to ensure you don't burn your bowl. The amount of liquid will vary from onion to onion! I have done this a few times now, and they are divine...and no standing around stirring!
I used this recipe for my batch of caramelised onion but added a splash of water to the bowl first as per Thermomixer's idea. After 30 minutes they were nowhere near caramelised & I had to cook them for a further 22 minutes on Varoma temperature on speed 2. There were still some large pieces amongst them so I just sliced them by hand. Delicious! Plan to use them on some pizzas at the weekend.
I once read that you could keep these in a sterilised jar in the fridge for up to 3 months - not that they would last this long but would that be right???
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havent tried this yet as still waiting for my TMX to turn up.
However, when I do stove top caramalised onions I use Kecap Manis (sweet soy) and dried chilli and maybe a little dry white wine to let it down every now and then........
;)
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I am a big fan of caramelized onions or onion confit, as some call it. I have prepared it several times in the TMX with excellent results.
I often add some shallots to give just a hint of garlic flavor (I grow my own shallots, they are ridiculously easy to grow in containers.)
but most often, I will add the rind of a preserved lemon* which adds an interesting tang than I have not been able to duplicate with any other ingredient.
Onions pair well with many herbs, added with a very light hand. If you like rosemary and have fresh, it is best to sauté the rosemary in the oil first, until the oil is infused with the rosemary flavor, then use the oil to cook the onions.
I generally prepare onion confit in big batches, vacuum seal it when it has cooled, and freeze it and it will keep for at least six months. It will keep in the fridge for a couple of weeks (if it lasts that long) but to me the texture changes after that and I don't like it.
I've also canned it, using a pressure canner, when I make really big batches but it's a lot of work.
*Preserved lemons are pretty much a staple in my kitchen. They are easy to prepare and when I get 2/3 rds through one jar, I start another as they take 30 days to "ripen." I cook a lot of middle eastern dishes and they are essential, especially in tagines.
They are ridiculously expensive in the markets, as one jar, with three small lemons is more than $5.00 here.
If you have access to locally grown lemons, without the waxy coating applied by commercial processors, they are well worth the effort.
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I've never preserved lemons Andiesenji. I often wonder about it though.
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I use Paula Wolfert's method from her cookbook "Couscous and other good things from Morocco" that was published quite a few years ago. A lot of chefs have posted on various forums that they use the same method and it certainly works.
This website has the recipe as it appears in the book:
http://leitesculinaria.com/7073/recipes-preserved-lemons.html
This site has a different recipe with added spices - I've made it but don't like it as much as Paula's.
There are also some additional uses for the lemons that you might not think of.
The compound butter with the lemon is just wonderful.
http://www.putsup.com/2009/05/glamorous-lemons-preserved-lemons.html
Keeping the lemons in the brine from being contaminated is important. I use a pair of bamboo tongs that I scald with boiling water before putting them into the jar to fish out the lemons.
I also don't follow the directions exactly. I cut the lemons into quarters completely rather than leaving them joined at the bottom. Not as pretty perhaps, but much easier to handle and I can get more lemons into a jar.
Ordinarily I use only kosher "flake" salt but in any case it has to be "natural" salt - non-iodized - you have lovely sea salts available in Australia, and I have used the flaky sea salt from New Zealand, sold here under the PacificSalt brand (very popular in my local health food store) which is available in large packages.
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Thanks Andie - yes I cut them into quarters too - fit so many more in that way.
Thanks for the links :-* :-* :-* :-*
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I have some onion confit cooking right now in my TMX. I'm tempted to put in some preserved lemons as I have a jar of Maggie Beer's which I received as a gift.
I've sliced my onions and I heated the oil and sugar for about 3 minutes before adding the onion rings.
I'll report back!
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I made this today - sliced onions. It does have a fair amount of liquid still, but it tastes great! I did cook for about an extra 10 minutes.
Sylvia
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I don't add any sugar. I've found that the onions are sweet enough without the sugar.
I did the last batch in coconut oil and liked the result.
Do try with various oils as they seem to react differently - I made a batch with red (the longish purple onions, also known here as "Italian torpedos") using avocado oil and they retained their color much better than with canola or olive oil, made exactly the same way.
I've also made a batch with ghee and Maui sweet onions that was distinctly different, a milder flavor and very rich.
If you can find shallots at a reasonable price, try using them instead of onions. The result is an excellent condiment for barbecued meats.
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I admire your patience and imagination andiesenji! and we all get to benefit from it, what a great forum.
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Agreed - great ideas Andie will have to experiment with different oils and onions. I think our brown onions make sweeter confit without mushing than the red Spanish ones we have.
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I made these for the first time yesterday - to put on some olive oil focaccia that I made.
I sliced up 4 onions, added about 35ml of olive oil, 25gm brown sugar and 25ml balsamic vinegar.
Cooked on 90C for 30 minutes, then on Varoma for another 15, speed 1.
Absolutely delish!!!! ;D
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Ta - sounds good.
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Regarding some varieties of red onion which seem to contain a chemical that reacts with heat (or something) to turn the onions rather an ugly purple - almost black - when cooked this way, I know they are called sweet red onions and sometimes Italian onions but they are not the variety favored by the Italians I know.
The variety I use is different, is stronger for one thing, and doesn't turn very dark when cooked. It remains about the color of cranberry sauce. The shape is different, the growing season length is different (longer) and even the stems look different. I buy them at the local produce (farmers) market that buys mostly locally grown stuff. These onions are planted in the early summer and are being harvested now so there are plenty in the market.
The Italian people use them to make pickles and pickled eggs, which turn out a beautiful rose-pink.
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hello, i'm french,
i'm sorry i haven't read all the posts because it's long to traduce all !!
i'm doing to realize this recipe, i post my opinion in few days !!
you can correct my english, i will happy to improve my english !!