- 1 large onion, peeled and sliced
- 4 tbsp. butter
- 1/2 tsp. fresh thyme
- salt and pepper
- 3/4 pound ready-made puff pastry, thawed
- flour to dust
- 4 eggs
Melt the butter in a heavy pan over low heat. Add the onions and cook gently for 45 minutes, or until you achieve the desired caramelized color (I prefer mine dark golden). Add the thyme and remove from heat. Season with salt and pepper. For tartlet, preheat oven to 350 degrees. Roll out the puff pastry dough on a flour-dusted board. Using a 4 or 5” round pastry cutter, cut out 4 disks and place on a baking sheet. Prick each pastry with a fork and spread the onions evenly on top of the disks. Bake for 25-30 minutes. The bottom of the pastries should be crisp.
To poach the eggs, half-fill a wide pan, about 4 inches deep with water. Add 3 tbsp. of white vinegar and bring to a boil. Break each egg (separately) into a ramekin and tip it gently into the pan. Repeat with other eggs, but do not poach more than four eggs at a time. Poach for about 90 seconds. Using a slotted spoon, lift out the first egg and place on a towel-lined plate. Repeat with remaining eggs. Serve on top of onion tartlets and garnish with thyme sprigs.