One of her famous recipes is this "Onion Tart". It is more like a quiche, but it is delicious, is creamy. It can't be better way to remember and honor her.
Here is her picture that my cousin Hernan sent to me. As you can see, she was beautiful, elegant, with a sophisticated style.
We love you, "tia" and always you will be in our hearts...
Here is the recipe, I hope you enjoy as much as I did..
Ingredients
FOR THE PASTRY:
2 cups all-purpose flour
1/2 teaspoon of salt
1 tablespoon of sugar
12 tablespoons cold unsalted butter, diced
1/2 cup ice water
FOR THE FILLING:
4 tablespoons of butter
4 cups of sweet onion, coarse chopped
4 tablespoon of celery, fine chopped
4 slices of bacon
1/2 tablespoon of "complete sazon" Badia
1/2 teaspoon of sugar
4 eggs (separately)
1/4 teaspoon of salt
Directions
For the pastry, place the flour,salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse a few seconds to combine. add the butter and pulse 10 to 12 times until butter is in small bits. With the motor running, pour the ice water until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven 350.
Roll the dough and place it onto a 9 inch pie or tart pan. Carefully press down and cut the excess. Bake until is a little brown, cook it half way, because you have to put in the oven again. Let it cool. Set aside.
On a medium pot cook the onion with the butter until is tender. Add the rest of ingredients, except the eggs, and cook for a few minutes more. Set aside to cool complete.
Beat the whites eggs until form firm picks, add the yolks and salt and beat until is well combine.
Fold the cold onion mixture with the beaten eggs and pour onto the prepared cooked dough.
Bake for 25 minutes or until is golden brown.
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