Caramelised Onion & Parmigiano-Reggiano
recipe for Caramelised Onion & Parmigiano-Reggiano
Cheese Tart comes from Chef Mike Robinson and has been
reproduced courtesy of www.discovertheorigin.co.uk
Discover the Origin is a campaign promoted by the European
Union, Italy, France and Portugal and achieved by the
office representative of five key European products:
Burgundy wines, Port and Douro Valley wines, Parma Ham
and Parmigiano-Reggiano cheese. The aim of all of them
is to enhance knowledge of the PDO (Protected Designation
of Origin) among consumers, distributors and food professionals
and to educate on the benefits of the provenance indicator
schemes, the relevant checks, controls and traceability
systems that are put in place to ensure ongoing quality,
and to differentiate the products and raise their profiles.
All five of these products carry a guarantee of their
provenance and quality: the Protected Designation of
Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese,
AOC for Burgundy wines and DOC for Port and Douro Valley
wines. If you see these labels on any food or drinks,
you can rest assured that you will be rewarded with
For more information visit www.discovertheorigin.co.uk
How many of us have scrimped on ingredients and then
wondered why that special dish was not nearly as special
as we hoped it would be?
Well, the proof is definitely in the pudding as they
say and when we dont use the real thing the dishes
we serve up become just a poor imitation of what were
really trying to achieve. But sometimes figuring out
just what is the real McCoy is not so easy.
The easiest way of knowing that you are using the best
products and ingredients is by making sure you are getting
the real deal from the certified region of origin, like
Parma Ham from Parma or Port from the Douro Valley in
Portugal. Make sure you check for the PDO, AOC or DOC
mark on products such as Burgundy wines, Port and Douro
Valley wines, Parma Ham and Parmigiano-Reggiano cheese
to ensure that you will be rewarded with excellent quality.
To show you how much of a difference using authentic
ingredients can make to your cooking, top chef Mike
Robinson Chef Patron of the Pot Kiln and co-owner of
the Michelin starred Harwood Arms has joined with Discover
the Origin to create a fabulous and simple dish that
is sure to become a firm favourite in your culinary
And to make sure you are getting the most out of your
dishes with the correct wine match, UK Sommelier of
the Year 2008 Gearoid Devaney MS has also come on board
to show us how an authentic drop can enhance your dining
In the following video Mike cooks up a very special
Cheese Tart using Parmigiano-Reggiano cheese while Gearoid
matches the dish with a mouth watering white from the
White Burgundy wine - Chablis or Hautes Côtes
for Caramelised Onion & Parmigiano-Reggiano
4 large white onions, diced
275ml warmed milk (or double cream)
85g finely grated Parmigiano-Reggiano cheese
3 large egg yolks
5 large egg whites
Salt and freshly ground pepper, to season
to make Caramelised Onion & Parmigiano-Reggiano
together the butter and the flour to reach a breadcrumb-like
the egg and mix together until it forms a neat pastry
in clingfilm and let set in the refrigerator for an
rested, take the pastry out and roll flat to approximately
¼ inch thickness, measure and cut 4 square
pieces (7 x 7 inches) to fit over and line a circular
pastry cutter (approximately 3 inches in diameter).
blind bake each of the tart pastry cases for 12 -
15 minutes at 180°C.
the butter in a large frying pan on the stove.
Add the sliced onions and garlic to the pan. Cook
over medium heat until lightly coloured and very soft
(about 15 - 20 minutes).
Remove the mixture from the heat, and continue stirring
for a few seconds while adding thyme.
the mixture into a bowl and season generously, particularly
with black pepper, then set aside to cool.
cooled, add 3 egg yolks, milk (or double cream) and
mix all ingredients together, add black pepper and
pour mixture into tart pastry cases.
in the oven at 160°C until the tart is set.
and serve with mixed dressed watercress.