This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.
If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.
My family sincerely loved this caramelized onion tart with delicious creme fraiche.
As one would expect, we made many delicious and easy dishes using Minerva Dairy Butter;
Such as silky, soft and creamy scrambled eggs, sauteed Lyonnaise Potatoes, which I will share a recipe soon with you all, rich and lush spinach, and so forth.
However, so far this tart has been such a genuine masterpiece. I absolutely love serving it with lemon chicken or my famous pork schnitzels.
Therefore, I would not only recommend this butter for sauteing but for baking and just spreading on your morning toast as well. This butter is a real jam. Lusciously delicious! Best butter that you will ever put in your mouth.
Minerva Dairy, America’s oldest family-owned creamery, just re-vamped their brand and packaging this year in honor of their 125th anniversary. I partnered with them to celebrate this special anniversary.
125th Birthday? Wow! Can you even imagine? Alright folks, let’s churn this thing up.
I brainstormed quite a few recipes using this amazing butter as they sent me three kinds; unsalted, sea salt and with garlic and herbs.
Don’t you just love butter with 85% butterfat and high-quality? You cannot possibly ask for more.
Also, its made by 6 generations of Butter Makers and made from pasture-raised cow milk. Again, yes, indeed they are America’s oldest family-owned creamery. That is why this butter is creamy heaven.
It also reminds me of my childhood, and I will tell you a tiny fact about me. One of my absolute favorite treats growing up was butter and a drizzle of pure homemade honey from my neighbors.
I would enjoy this every single day either after school or on weekends when I played all day outside. Till this day, not even one decadent dessert would replace a freshly baked bread with butter and a drizzle of honey.
Those memories I treasure and cherish and on occasion celebrate by eating my favorite treats.
If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart recipe. It’s easy, tasty and a perfect appetizer for entertaining.
- 2 Sheets Puff Pastry
- 2 pounds Onions, sliced into thicker rings, preferably Vidalia Onions
- 3 tablespoons Minerva Dairy Unsalted Butter
- 1 tablespoon Olive Oil
- 1/4-1/2 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 2 Springs of Fresh Thyme, plus for garnish
- 4 tablespoons Creme Fraiche
- Melt the butter, then add oil in a large skillet. Add thick onion slices and turn the heat to medium. stir to coat for a bit and do not touch it until you see the onion changing color from the bottom. You can check by flipping one or two after 5 to 7 minutes.
- This is the beginning of caramelization. I do not add sugar, but I use sweet yellow onions which will give you an excellent caramelization of onions.
- Now, add the thyme, salt, and ground black pepper to the skillet and stir. Turn the heat to medium-low heat until the onions are completely translucent and caramelized. It will take around 30 to 40 minutes depending on your stove, skillet, etc. Remove from heat and allow to cool slightly.
- Preheat oven to 400 degrees Fahrenheit (190C)
- Thaw your frozen puff pastry, preferably in the fridge, overnight.
- Unfold your pastry only when fully thawed.
- Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll. Use a fork and make small punching holes all around the bottom of the puff pastry.
- Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
- As you see on step by step instructions make sure the pastry has four edges in order to hold the onions. You may make it as traditionally rectangular or bake in the circular baking tart pan.
- Bake between 15 and 17 minutes, depending on your oven. The pastry needs to be golden.
- Take it out and allow it to cool down for a minute or two before slicing.
Easy Creme Fraiche Substitute:
- Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
- I like mixing it n the jar or a container with a fitted lid, but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
- Then stir and refrigerate for 24 hours before serving.
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Amount Per Serving: Calories: 247 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 27mg Sodium: 313mg Carbohydrates: 24g Fiber: 3g Sugar: 10g Protein: 4g