Recipe by Carrie Hirsch
There about as many ways people come up with to not cry while peeling an onion as there are ways to get rid of hiccups, most of which do not work! Wearing goggles is one, and breathing through your mouth instead of your nose while sticking out your tongue is another. If anything else, these antics are at least entertaining to watch. Shedding a few tears is worth all the richness and onions bring. A caramelized onion jam on toast with a drizzle of extra-virgin olive oil pinch of salt and pepper is sublime. The Vidalia onion, named such since it is grown in Vidalia, Georgia, is a sweet onion and also Georgia's state vegetable but we in South Carolina enjoy them too!
The key is to really caramelize the onions so they are a dark golden brown.
Makes 12 mini tarts
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 Vidalia onions, chopped
1 tablespoon chipotle peppers in adobo sauce (press through a sieve to remove seeds and skins)
½ teaspoon salt
½ teaspoon freshly ground black pepper
12 mini pastry shells
1 cup shredded cheddar cheese
In a medium skillet, heat olive oil and butter over medium heat then add onions, chipotle peppers, salt and pepper. Cover, stirring occasionally, until well caramelized on low-medium heat, about 25 minutes, removing the lid during the last 10 minutes (add a little water if too dry). Divide onion mixture between the mini pastry shells, sprinkle with cheese then set on a baking sheet and broil on high for 2 minutes or until cheese melts. Serve warm or at room temperature.