Some of the best dishes come from the simplest of ingredients.
This dish is no exception, the work involved in making it is minimal and the gain is huge when you taste the result.
The key to the dish is FRESH ingredients. Fresh produce makes everything taste better. It doesn't have to be homegrown or fresh from the farmers market but using fresh ingredients rather than 3 week old, dusty, produce will make a difference to the taste. There's not many ingredients involved in this dish but using ripe and firm red onions, fresh crisp garlic and fresh herbs makes for a fresh and mouth-watering result.
I love this Red Onion and Olive Tart recipe and have wanted to post it for a while but the time was never right. That was until the other day while I was walking through some beautiful Provencal countryside and came across a hillside full of wild Thyme. It was too beautiful and too pungent not to use, so it was "Thyme" to make and post one of my favourite dishes.
I am a huge fan of the anti-social onion and will happily use it in almost any savoury dish. Cooked the right way onion doesn't have to offend anyone at all, they key is low and slow, just like most things where you want to maximize flavour. The secret to cooking onion dishes is to cook slowly allowing the natural sugars in them to sweeten and caramelize. For this dish you should allow around 30 minutes for this process. All too often this step is rushed resulting in an over-powering, harsh and acidic taste.