Onion Tartlets à la Monica

There are certain dishes that, upon first taste, transport you. For me, Onion Tartlets à la Monica do just that. I recall a particular evening, not unlike the one described in the Friends cookbook, where the aroma of deeply caramelized onions wafted from my own kitchen. It wasn’t a grand dinner party, but a quiet moment of culinary experimentation, a tribute to that iconic character’s penchant for perfection. The delicate pastry, the sweet, melting onions, the subtle richness of the egg and milk filling – it all came together in a symphony of flavors that felt both comforting and sophisticated. These little tartlets, far from being simple bar snacks, are a testament to the magic that can happen when humble ingredients are treated with care and respect.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Yield: 18 tartlets
• Dietary Type: Vegetarian

Ingredients

For the Pastry

• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon salt
• 8 tablespoons chilled unsalted butter, cut into small pieces
• 3-4 tablespoons cold water

For the Filling

• 2 tablespoons olive oil
• 4 medium onions, sliced thin
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 large eggs
• 3⁄4 cup milk

Equipment Needed

• Food processor
• Measuring cups and spoons
• Rolling pin
• 3 1⁄2-inch round cookie cutter or juice glass
• 2 standard 12-cup muffin tins
• Large nonstick skillet
• Fork
• Measuring cup (for beating eggs and milk)
• Sharp knife
• Kitchen towel
• Oven
• Cooling rack

Instructions

1. Begin by preparing the pastry. In the work bowl of a food processor, combine the flour and salt. Pulse a few times to ensure they are well mixed.
2. Add the chilled unsalted butter to the food processor. Pulse the mixture until it resembles coarse crumbs. This is key to achieving a flaky crust.
3. Gradually add the cold water, one tablespoon at a time. Pulse after each addition, just until the dough begins to come together. Be careful not to over-process; you want it to form a cohesive ball without becoming tough.
4. Turn the dough out onto a lightly floured counter. Roll it out to a thickness of 1/8 inch. Even thickness is important for consistent baking.
5. Using a 3 1⁄2-inch round cookie cutter or a juice glass, punch out approximately 18 circles of dough.
6. Lightly grease your two 12-cup muffin tins.
7. Carefully press each dough circle into a muffin cup, gently pushing the dough partway up the side of each cup. Don’t worry if some cups remain empty; you’ll have enough to fill.
8. Place the muffin tins with the pastry shells in the refrigerator to chill while you prepare the filling. This step is crucial for a tender, flaky crust that holds its shape.
9. Now, for the star of the show: the onions. Heat the olive oil in a large nonstick skillet over medium heat. Add the sliced onions.
10. Cook the onions, stirring occasionally, until they are soft and translucent. Continue cooking for about 10 minutes, or until they begin to soften and release their sweet aroma. The goal here is to coax out their natural sugars.
11. Stir in the sugar and continue cooking until the onions begin to caramelize. You’re looking for a beautiful, deep golden-brown color. This process will take some time and patience, but the depth of flavor it imparts is well worth it. Season the caramelized onions with salt and pepper to your taste.
12. Remove the caramelized onion mixture from the skillet and set aside to cool slightly.
13. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
14. Once the oven is preheated and the onions have cooled slightly, divide the onion mixture evenly among the pastry shells in the chilled muffin tins.
15. In a measuring cup, beat the eggs with a fork.
16. Beat in the milk.
17. Carefully pour a tablespoon or so of the egg and milk mixture into each pastry shell, over the onions. Don’t overfill them; you want the filling to set without overflowing.
18. Bake in the preheated oven for approximately 20 minutes, or until the edges of the pastry turn golden brown and the filling is set. The filling should appear firm and slightly puffed.
19. To unmold the tartlets, carefully run a sharp knife around the edge of each one. Then, gently turn them out onto a kitchen towel. This helps to absorb any excess moisture and prevents sticking.
20. Serve the tartlets warm. They are best enjoyed immediately after baking, when the pastry is crisp and the filling is tender.

Expert Tips & Tricks

For a truly professional finish, consider these tips: the key to flaky pastry lies in keeping the ingredients cold. If your kitchen is warm, you can even pop the flour and butter in the freezer for a few minutes before making the dough. When caramelizing the onions, a little patience goes a long way. Don’t rush the process; low and slow heat will yield the sweetest, deepest flavor. If you find your pastry shells shrinking during baking, blind baking them for a few minutes before adding the filling can help, though for these tartlets, the filling usually does a good job of weighing them down. For a richer flavor, a splash of heavy cream can be added to the egg and milk mixture, or even a sprinkle of Gruyère cheese over the onions before adding the liquid.

Serving & Storage Suggestions

These Onion Tartlets à la Monica are undeniably elegant and perfectly suited for a sophisticated appetizer. Serve them warm, perhaps alongside a crisp champagne or a well-crafted cocktail – as the recipe rightly suggests, these are not “beer food.” They make a delightful addition to brunch or a light lunch. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through and the pastry has regained some of its crispness. Avoid microwaving, as it can make the pastry soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	360 kcal	18%
Total Fat	23 g	35%
Saturated Fat	11.6 g	58%
Cholesterol	115.5 mg	38%
Sodium	237.1 mg	9%
Total Carbohydrate	32.3 g	10%
Dietary Fiber	1.8 g	7%
Sugars	5.5 g	21%
Protein	6.8 g	13%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the classic Onion Tartlets à la Monica are superb, feel free to experiment. For a vegetarian twist, consider adding a sprinkle of crumbled goat cheese or feta over the onions before adding the egg mixture. A pinch of nutmeg or thyme can add an extra layer of aromatic complexity to the filling. If you’re looking for a gluten-free option, you could experiment with a gluten-free pastry crust, though this may require adjustments to the dough consistency and baking time. For a slightly different flavor profile, shallots can be used in place of some or all of the onions for a milder, sweeter taste.

FAQs

Q: Can I make the pastry dough ahead of time?
A: Absolutely! You can prepare the pastry dough up to 2 days in advance and store it, well-wrapped, in the refrigerator. For longer storage, it freezes beautifully for up to a month.

Q: How can I prevent the tartlet shells from puffing up too much during baking?
A: Ensuring the pastry is well-chilled before you press it into the muffin tins is the best way to prevent excessive puffing. You can also prick the bottom of the pastry shells a few times with a fork before adding the filling.

Q: My onions are not caramelizing. What am I doing wrong?
A: Caramelizing onions takes time and patience. Make sure your heat is not too high, as this will burn them before they sweeten. Lower the heat to medium-low and stir frequently, allowing them to slowly break down and develop that rich, sweet flavor.

Q: Can I use dried onions instead of fresh?
A: Fresh onions are highly recommended for this recipe to achieve the proper texture and sweetness. Dried onions will not yield the same result.

Q: How do I know when the filling is set?
A: The filling is set when it appears firm and is no longer liquid. It might have a slight wobble when gently shaken, but it should not be jiggly. The edges of the pastry should also be a nice golden brown.

Final Thoughts

There’s a certain magic in the simplicity of these Onion Tartlets à la Monica. They are a testament to the fact that with quality ingredients and careful execution, even the most humble of components can be transformed into something truly special. Whether you’re recreating a moment from a beloved sitcom or simply looking for an impressive yet approachable appetizer, these tartlets are sure to delight. Gather your ingredients, embrace the process, and savor the delicious results. I encourage you to share your culinary triumphs and perhaps even your own personal memories associated with this delightful dish. Happy baking!