Onion Confit Tarts

These onions caramelize beautifully.  They taste wonderful on puff pastry but if you want to be calorie wise try serving on toasted whole grain bread or pita.  You can use any sweet onion available if you have a hard time finding Vidalia.  From Food and Drink 2002.

1 - 397 g package frozen puff pastry, defrosted
2 tbsp butter
1 tbsp olive oil
6 cups Vidalia onions, peeled and thinly sliced
1 cup red wine
1 tsp granulated sugar
1/2 cup chicken stock
1 tsp granulated sugar
1/2 cup chicken stock
1 tsp dried thyme
Salt and freshly ground pepper
1 cup whipping cream
1/4 cup chopped parsley
1 cup grated Parmesan cheese

1. Cut puff pastry in half.  On a lightly floured surface, roll out each rectangle into a thin rectangle, approximately 11 x 12 inches in size.  Cut 3 inch circles to fit into small muffin or tart tins.  Press into tins, prick and chill for 30 minutes.
2. Preheat oven to 375F.
3. Heat butter and oil in a large skillet on medium heat.  Add onions and toss together for 5 minutes or until softened.  Add wine, sugar and stock.  Bring to boil.  Reduce heat to medium low and cook onions for 15 to 20 minutes or until onions are very soft and liquid has almost evaporated.  Add thyme, season well with salt and pepper and add cream.  Cook together for 5 minutes longer or until onions are a creamy mass.  Stir in parsley.
4. Remove tart shells from refrigerator and fill each with about 1 tbsp onion mixture.  Sprinkle top of each tart with 1 tsp Parmesan cheese.
5. Bake for 20 minutes or until pastry is crisp and onions are heated through.