The key the achieving perfectly caramelized onions is patience.
[MUSIC] We're going to do a Caramelized Onion Tart. We do this dish called tarte flamb��e with the fire. It's just a door with creme fraiche. Sometimes bacon, onions. And just cook it in the oven like that. So we take four onions. Okay? I'm going to peel my onions. All the time I go to Southern France I eat pissaladi��re What is a pissaladi��re? Pissaladi��re is like a focaccia dough with caramelized onions, anchovies, and olives. All the time you go on vacation, you have a pissaladi��re, a little glass of Ros��, and the vacation is good, you know. You see the size of the onions? Not too thin, okay? We're going to caramelize the onions at high temperature and after we go low. I cook for 30 years but onions still make me cry. Nothing you can do. You need to wear goggles. Voila, onion. You think I'd be used to now, the crying. But still crying. At the restaurant, on TV here, in my house. Everywhere. So let me tell you something guys I cry a lot. In my life. We are going to now caramelize our onions in our beautiful Le Creuset pot, okay? So I'm going to melt, quick, some unsalted butter, and we're going to cook the onions for two or three minutes and then cook it very low. Voila, the butter starts to sing, perfect. And put all my onions in the pot. Pop! Like that. Up, there we go. The onions are singing in the pot. I'll put a little touch of sugar in my onions to give a better caramelization. Caramelized onions is very technical. I really don't stir my onions yet, okay? I'm waiting for the bottom to get the coloration, and then I'm going to stir, okay? Leave the onions alone. [FOREIGN] Sorry I speak French, sorry. I love to speak French and English. I love it. It's more provincial. Next we need warm water, dry yeast. I'm going to put my dry yeast in my warm water. I'm going to stir with my beautiful finger, like that. Let me check the onions. They're getting a little bit of coloration, that's great. So we are going to do our dough in the mi bowl, okay? Normally we need a dough hook. I don't have a dough hook. Why not a dough hook? Because probably my wife put it somewhere. Chef Luca used it. Reve played maybe with Bobby. I don't know. We let's use a paddle. We will put our all purpose flour in the mi bowl, kosher salt. Stir a little bit, slowly. We're going to add slowly our water with the dry yeast. Okay, so slowly? With a little touch of olive oil. Okay let's [INAUDIBLE] [MUSIC] The dough is ready. So when the flour, the ghee, the water, these all become together a nice dough like that, stop it. Okay, you don't want to overwork the dough. So look at the dough. Touch the dough, it's perfect. Look at this. [SOUND] It's elastic Okay, nice ball, all right. I love the smell of yeast. Those onions, okay. Those onions become a little bit of translucid, a nice caramelization, because brown color is perfect. And now we're gonna cook it slowly, okay? What else? So now we have our ball here, okay? We're going to divide the dough into four pieces. So half, half again, and half again. It's gonna to a small ball now, like that, smell good and awesome wow do you smell that rice, do you smell that at home? No, put a wet towel on top like that and just leave them in the kitchen, don't put the, in the refrigerator. For 45 minutes, this will just get to start to proof. The onions are ready now. I'm going to season a little but of these onions, fleur de sel, put a little bit of white pepper. That smell like Provence. I will add a little bit of fresh thyme just like that. For the topping we're going to use a little bit of Greek yogurt, creme fra��che, white pepper, salt, mix that together I eat a lot of passaladiere. But my favorite place is in South of France for me, is Jean Paul Veziano. It's like a little Old Antibes. It's like a little street. It's so beautiful. You know, it's a very, Very older generation, doing this. [INAUDIBLE] all bakers in the family, very nice guys from [INAUDIBLE] France. Hey, I make, hey, that doesn't seem like, for me, it's the best one I ate in my life. I did not I did not all the places in South France. But I ate a lot of [FOREIGN] and it was my favorite. In France, we do an oval, like almost like an American Football. Very very thin. This is very thin. Put on the tray. Voila. Now I'm going to take all the mixture of the creme fraiche, yogurt, salt, and white pepper, and spread here on the top like that. See guys? There. Now I'm going to put my onions on my top. Onions are so beautiful. I wish you could smell what's going on here seriously. So I ease the dough and the onions. It's really provence. Provence a la casa. I'm going to add a little bit more thyme. Just like that. Voila. And now, we are going to back the tart 425 degrees for around 10 minutes to 20 minutes. Lets go, bye bye tart! Voila! Great, it's really, look, we get a nice condition. Look at this, wow, yeah Going to put a little bit of a bottarga, okay? Bottarga, it's a red mullet eggs. Red mullet is a very, very specific fish from south of France. They're so tiny, so when you clean the fish, you get all the eggs together in this pocket. After it become hard, and just grate it like that, or slice it, they're just so good. A little bit of lemon zest, [UNKNOWN] get some freshness. Caramelized Onion Tart with Bottarga. Come to it. [MUSIC] That's good. For me it's better if there is a time of vacation in the south of France. You have that with a little glass of of rose, a little glass of wine, it's just a great way to start a dinner. Or lunch. Enjoyed this recipe, it will take you to [INAUDIBLE] France. [MUSIC] [SOUND]