Carrie Fehr

Fresh sliced onions, slowly cooked, turn into a brilliant concentrated, sweet jam that is a flavor bomb you can slather over everything, or drop by the spoonful into a sauce, or layer in a flaky pastry shell with a light custard, and bake until golden delicious.

There is nothing like a warm caramelized onion tart to send you to the French countryside, and though it’s not France, it sure tastes like it.  Click here for the recipe.