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Caramelized Onion, Fig & Gruyere Tart with Fresh Thyme

Caramelized Onion, Fig & Gruyere Tart with Fresh Thyme

Posted on Monday, November 26, 2012 in Veggie Dishes Everyone Loves

This savory tart started as a play on sort of an upside down french onion soup thing. Puff pastry, oh yeah, topped with caramelized onions that were sauteed with a little garlic, fresh thyme, and a small bit of broth, then sprinkled with Gruyere cheese then baked until bubbling. Sounds good, right?

But then I started thinking about fig jam. And I couldn’t stop thinking about fig jam. And so my vision of the perfect french onion tart was blown to bits and replaced by a tart with the onions, the Gruyere, the thyme, and the jam.

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French Onion Soup with Meatballs (or Not)

French Onion Soup with Meatballs (or Not)

Posted on Monday, March 5, 2012 in One Dish Two Ways

 

Welcome to the inaugural post on Kitchen Treaty! My aim is to show that vegetarians and meat-eaters can live together – and happily, too. Over the years, I’ve developed an arsenal of easy recipes that please meat-eaters and veggies alike. I’m looking forward to sharing them here!

French Onion Soup. My first “gotcha” dish when I became a vegetarian some 12 years ago. It’s onion soup! A veggie! No meat! Silly me. Traditional french onion soup is made with beef broth. This one isn’t (unless you add some to the meat side), but you don’t miss it.

Instead, after cooking a huge amount of onions down into wonderful brown caramelized goodness, you add rich vegetable stock and, of course, a few other ingredients. Simmer for a good long while, then take some of the good stuff and add it to a new pot. This is where you’ll add the meatballs for yourself or your loving (and appreciative) carnivore.

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