This one is a classic special dish for Christmas dinner!
20 small onions (for stew)
Oil for frying
3 tbsp butter
2.5 tbsp brown sugar
100 ml cream
200 gr. Gruyere
200 gr. blue cheese
100 gr . grated walnuts
1 sheet puff pastry
I prefer to use small onions for stew. These babies are sweeter and give a better texture to the filling of the tart.
Start preparing the filling, cooking the onions in hot olive oil. Once they gain a nice golden color add the butter. When melt, flip in 2.5 tablespoons brown sugar. Stir constantly. When onions start to caramelize add cream freshand stir.
Add 200 gr. gruyere and 200 gr. blue cheese. Finish with ground walnuts.
Put the filling on the puff pastry and bake for 45 minutes at 180°C.