Recipe - Caramelized Onion Tarts

4 tablespoon Extra virgin olive oil
5 Spanish onions; cut or sliced up 1/4"
thick
4 Anchovy fillets
1 tablespoon Freshly chopped thyme leaves
2 cup Flour; plus board flour
One half cup Extra virgin olive oil
One half cup Milk; barely warmed
2 Eggs
4 tablespoon Cream

In a 12 inch to 14 inch saute pan, heat oil over medium heat until smoking.
Add onions, anchovies and thyme and cook, stirring regularly until golden
brown and very soft, about 20 to 25 minutes. Remove from heat and allow to
cool.

Meanwhile, place flour, olive oil and milk in a mixing bowl and use your
hands to toss to form loosely bound "dough." Form into a ball, wrap in
plastic and chill 10 minutes.

Preheat oven to 425 degrees F.

When onions have cooled, mix with eggs and cream and season with salt.
Divide dough into 4 pieces, roll into 4 inch rounds and crimp edges. Divide
onion mix on to rounds, place rounds on a cookie sheet with parchment and
bake 20 minutes until golden brown. Serve warm or at room temperature.

Yield: 4 servings

Notes: Recipes for #ME1A11 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A11

Posted to MCRecipe Digest V1 #1023 by Sue suechef@sover.net on Jan 19,
1998