As if we needed a reason to break out a great bottle of Cabernet Sauvignon, Mother Nature provided it this week with her very early “preview” of the winter season ahead.
That “chill” in the air — okay, it’s a lot more than just a chill in many parts of the country — reminds us that the changing of the season brings with it a change in the way we eat. We tend to eat heartier fare — casseroles, stews, roasts — as well as heartier wines.
And no wine is heartier than Cabernet Sauvignon, which is being spotlighted in a Vinesse Cyber Circle offer this week. Cabernet is rich and robust — just like the cuisine to which we’re now transitioning… whether we had planned to or not.
In case you’re planning to “hunker down” this weekend, here’s a recipe you may want to try — the first part on Saturday, and the rest on Sunday. Yes, it pairs absolutely perfectly with Cabernet Sauvignon.
ONION AND GRUYERE TARTS
- 1 yellow onion, peeled and sliced ¼-inch thick
- 10-inch pre-baked tart shell
- ½ cup Gruyere cheese, grated
- 1 heaping tablespoon smoked onions (from above), chopped
- 4 whole large eggs
- 1 cup milk
- 1 cup whipping cream
- Pinch of kosher salt
- Pinch of fresh ground black pepper
- Using a home-style smoker, place the onion slices on the smoker rack and smoke them for 2 hours.
- Wrap the smoked onions in aluminum foil and bake in a 350-degree oven for 45 minutes, or until the onion slices are tender.
- Chop the onions and refrigerate.
- When ready to prepare dish, preheat oven to 350 degrees.
- Whisk together the eggs, milk and cream. Season to taste with the salt and pepper. Add the smoked onions.
- Spread the cheese evenly on the bottom of the tart shell, and pour the custard mix over the cheese.
- Bake for 20 to 25 minutes, or until golden brown and the tart filling has puffed up some.
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Tomorrow: Another Cabernet Sauvignon-friendly recipe.