The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Onion Tarts and Sam’s Club Samples at Book Club

For this month’s bookclub, I was so totally swamped with family and friends celebrations, cooking, caroling, decorating, helping abandoned animals from those sad commercials, and doing my Christmas service work, that I totally forgot to read the book!

Of course, that is not true. I was just lazy all the way around, because there is no lazy like Christmas break lazy and Christmas break lazy don’t stop.

Everyone who read the book which was basically everyobe except me, though, liked it fine. The book was The Winters in Bloom by Lisa Tucker. I loved her book Once Upon a Day, but I just didn’t get motivated enough to read this one. Actually, I wasn’t motivated to much at all like get dressed or brush my teeth on most days.

I did cook one thing and prepare something else for bookclub, though. Go me!

So, we had been to Sam’s and one of the many samples that I was abusing to fill Miss Helper up for free was multi-grain crackers with prosciutto on top. They weren’t too bad; she said that were good, so I had one myself. I bought the ingredients and remade them at bookclub. Simple.

I also made an onion tart, or at least that is what I am calling it.
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I found the recipe in a magazine, but then I reworked it. I liked it a lot, but I do love onions. And cheese. And tarts.
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All the way around, it was good. We also ate some chicken salad stuffed in tiny little tomatoes, sausage balls, salmon on crackers with a dill sauce, and a reuben dip that was divine. It was a good bookclub, even if I have no clue what the book was about.
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Onion Tart:
1/2 stick of butter
One three pound bag of sweet onions, peeled and sliced
3 cloves of garlic, chopped
One frozen piecrust, thawed
1/2 cup of Parmesan-I used the kind on the green container, if you know what I mean
1 egg, beaten

In a large skillet, melt the butter and then add the onions. Let them get a little tender, and then add the garlic. Cook the onions and garlic over low heat for a long time, about 45 minutes or until the onions turn golden brown. Meanwhile, line a large cookie sheet with parchment paper. Roll out the piecrust with a rolling pin and shape into a rectangle the size of the cookie sheet. Transfer the piecrust to the cookie sheet. When the onions and garlic are done, add half of the Parmesan and mix. Spread the onion mixture on the piecrust leaving a rim of piecrust around the edges. Fold those edges over and brush the edges with the egg.

Bake for 15 minutes at 400. Then, sprinkle the remaining Parmesan on top and bake for 15 minutes more. Broil for 3 or 4 minutes if necessary to get the edges brown.

This does not have to be hot to be good, but it was really good while it was hot.

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