I used to be obsessed with 30 Rock, that absolute gem of a show that had witty humor and sharp writing delivered in dont-talk-or-you’ll-miss-it quickness. I miss that show. And so a few years ago, while perusing the TV choices in my post-30-Rock reality, I got sucked into the Outlander world by accident: my Scottish (we think) husband found out about a new series on STARZ that was a little bit time travel, a little bit love story and a whole lot of muddy, bloody Scottish fighting. Not usually my thing, but in the spirit of trying new things, we were keen to give it a go.
Flash forward a few years and I’ve read the entire Diana Gabaldon Outlander series (an excellent book club pick might I add), invested in all of the characters and even tried my hand at a few Scottish recipes from the Outlander Cookbook (lovingly created by a few super fans).
And now that Droughtlander (a term coined by intense Outlander fans that describes that vast, Outlander-less space between seasons) is coming to a close because Season 4 is premiering November 4 (easy to remember!) I thought I’d delve into the Outlander Cookbook and whip up some of the recipes in honor of the new season.
Jenny’s Onion Tart is one such recipe. I’d already been making the classic tortillas tapas which uses only onions and potatoes; This Outlander-inspired version relies solely on the sweet onions and hit of Thyme and it’s a winning combo, like French Onion soup in a tart.
Ive made this dish both with the luscious crust and without and it works beautifully either way. Without the crust it’s obviously more of a frittata, a little bit healthier and just as delish.
Most of the recipes in the book are pretty straightforward, but start with this one and we will make our way through the rest of the cookbook as the season progresses. There’s even a whole vegetarian section which I’m super excited about.
So grab your copy of Outlander and enjoy this Onion Tart as your reading companion. Then check out the Drums of Autumn season premiere and see if you can resist the call of the stones!
Jenny’s Onion Tart by Theresa Carle-Sanders
1/4 cup butter
2 Tvs olive oil
1 pound yellow onions, sliced
1 tsp fresh thyme
salt and pepper to taste
2 large eggs, separated
2 Tbs flour
2 cups whole milk
1/8 tsp ground nutmeg
Favorite Pie Crust Recipe or store bought
1. Heat 2 Tablespoons butter and olive oil on medium heat in large skillet;
2. Add onions, thyme, salt and pepper and cook until onions are translucent, about 15 minutes;
3. Whisk together whole egg and yolk;
4. In a separate bowl, beat egg white with 1 tsp cold water to make an egg wash (if using homemade pie crust; omit this step if using store bought);
5. In medium saucepan, melt remaining butter over medium heat, then whisk in flour and cook 2 minutes;
6. Whisk in milk and heat through until bubbling, stirring constantly to prevent scorching, until thickened (about 2 minutes);
7. Whisk in egg and yolk then let cool 10 minutes; stir in nutmeg and more salt and pepper to taste;
8. Set oven to 400 degrees; fill pie crust with onion mixture and top with cooked egg mixture;
9. Bake for 30-35 minutes and serve! Ith do leor! (Basically Scottish for Enjoy!)