Christmas for us is all about a slow, relaxing start before diving into a day filled with great wine. We begin with sparkling, transition to rosé, then white, and finally, red. Instead of a big holiday meal, we prefer to graze on appetizers throughout the day. When it was time for the red wine “course,” we reached for our favorite—Cabernet Franc. Paired with French onion tarts, it was pure perfection!
French Onion Tart
INGREDIENTS:
– cooking spray
– 2 Tbs extra virgin olive oil
– 1 Tbs unsalted butter
– 2 large yellow onions, thinly sliced
– salt and pepper
– 1/2 cup low sodium beef broth
– 2 eight ounce cans crescent rolls
– 2 Tbs white vinegar
– garlic powder
– Italian seasoning
DIRECTIONS:
1- Preheat oven to 375oF.
2- Generously grease mini muffin pan with cooking spray.
3- In a large skillet over medium heat, heat olive oil and butter until butter is melted.
4- Add onions, season with salt and pepper to taste.
5- Cook until tender and caramelized; about 30 minutes
6- Stir in broth and vinegar. Bring to a simmer and cook, stirring occasionally, until liquid is almost completely reduced – be sure to keep the onions a little wet.
7- Add garlic and Italian seasoning to taste.
8- Unroll crescent roll dough and cut along perforated line to make two pieces
9- Cut each piece lengthwise down the center to create four large rectangles. Cut rectangles into three pieces.
10- Press pieces into muffin cups, stretching as needed to cover all sides
11- Spoon 1 tablespoon onion mix into each cup and sprinkle with cheese
12- Bake bites until cheese is melted and dough is golden, about 18 minutes.
13- Let cool in pan, transfer to platter. Enjoy
