For the French Onion Soup Lovers

A Recipe for Brown Butter French Onion Chicken Pop Tarts

Happy 1st of the month to all those who celebrate. Unhappy Rent Day to those of us who must suffer under the unyielding mighty fist of capitalism. I love you, and also, sorry.

These little golden envelops of joy and caramelized onion have been a real bright spot in the last few weeks. They taste like an overcast Spring day. But also like onions. So enjoy them with a mint nearby.

Brown Butter French Onion Chicken Puff Pastry Tarts

Yields 6 

• 4 tbsp butter, browned 

• 3 medium onions, sliced into ¼ inch slices

• Kosher salt and black pepper 

• 1/4 tsp ground nutmeg

• 4 to 5 garlic cloves, thinly sliced

• 4 sprigs fresh thyme

• 6 chicken thighs, boneless and skinless 

• Kosher salt and black pepper

• 1/4 cup all-purpose flour 

• Glug of olive oil

• 1 tbsp all-purpose flour

• 2 cups Beef Stock

• 2 sheets of frozen puff pastry, thawed 

• Egg yolk, beaten for brushing 

• 8 oz Gruyère cheese, grated

• Fresh thyme for garnish 

• Cracked black pepper 

Preheat your oven to 425°F 

Start by preparing the caramelized onions. In a large skillet over medium heat, melt 4 tablespoons of butter, stirring frequently until the white bits have begun to brown.  Add the sliced onions, season with kosher salt, black pepper, and ground nutmeg. 

Cook, stirring occasionally, until the onions are soft and golden brown, about 20-25 minutes. Add the thinly sliced garlic and fresh thyme leaves (removed from the sprigs), and cook for an additional 2-3 minutes. Remove from heat and set aside.

Season the boneless, skinless chicken thighs with kosher salt and black pepper. Dredge them lightly in 1/4 cup of all-purpose flour, shaking off any excess.

In the same skillet used for the onions, heat a glug of olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet, dice into bite-sized pieces and set aside.

In the same skillet, sprinkle in 1 tablespoon of all-purpose flour and cook, stirring constantly, for about 1 minute to make a roux. Slowly pour in the beef stock, whisking continuously until the sauce thickens. Season with salt and pepper to taste.

Return the caramelized onion mixture to the skillet with the sauce, and simmer for 5 minutes until the sauce has thickened slightly. Remove from heat. Add diced chicken. Stir to combine. 

Roll out the thawed puff pastry sheets on a lightly floured surface or parchment paper. Cut each sheet into 6 equal rectangles, making 12 rectangles in total.

Place a spoonful of the caramelized onion mixture in the center of each pastry rectangle. Lay the other rectangle of puff pastry over the filling and crimp the edges with a fork. 

Brush the pastry with beaten egg yolk for a golden finish. Sprinkle grated Gruyère cheese over the top to your heart’s content. Top with a pinch of fresh thyme and a sprinkle of freshly cracked black pepper. 

Transfer the assembled tarts onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes, or until the pastry is golden brown and puffed up.

Once baked, remove the tarts from the oven and let them cool slightly before devouring.