Caramelized Onions 4Ever: Spilled Milk #283

Sweet, salty, bitter: It's the onion tart of your dreams.

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Staples, basics, simplicity, excellence—they all go hand in hand in the kitchen. Make a homemade bread crumb, toasty and loaded with herbs, lemon zest, shallot and parmesan, and you have a magical simple pantry staple to add flavor and texture to so many dishes.

I keep those in my freezer, and I always have bags of onions around for tarts, sauces, sides. For me, the humble onion is the star of my kitchen. Dry fried and crispy, dehydrated, battered and fried, braised until falling apart…I could keep going but you get the picture.

I keep bowls of caramelized onions in my fridge for omelets, burgers, you name it.

And for entertaining, I always turn to the magic of the onion tart, of which there are countless variations, but I love the pissaladière. It’s simple, easy to make, has insane deep flavor profiles, great textural contrasts and is just plain old f*cking delicious.

Pissaladière is a traditional dish hailing from the Provence region of France, specifically the city of Nice. This savory tart captures the essence of Mediterranean flavors and has a rich history that spans centuries. Its origins can be traced back to the 19th century, although I suggest that its roots are older, influenced by the culinary practices of ancient civilizations in the region.

The name itself is derived from "pissalat," a type of fish sauce made from salted and fermented fish, which was used in the original recipes. The dish originally featured a bread-like dough topped with this pungent sauce, anchovies and sometimes vegetables such as tomatoes and olives. Over time, the recipe evolved to use a pastry base, akin to a pizza, topped with caramelized onions, olives and anchovies, which is the version most commonly recognized today. I add roasted peppers for texture and sweetness.

Pissaladière is emblematic of the culinary traditions of Nice, made by local bakers and sold in bakeries throughout the city. It reflects the influence of the Mediterranean diet, emphasizing fresh produce, herbs and seafood with a nod to the ancient pissalat. The combination of sweet onions, savory anchovies, roasted peppers, a crispy crust and the brininess of olives is a study in contrasts. Great food is all about contrasts. Here there is sweet/salty/bitter, there is crisp/soft and so on…

Pissaladière gained popularity during the 20th century, particularly as tourism flourished in the French Riviera. It became a staple among locals and tourists alike, often enjoyed as a snack or light meal. Pissaladière is commonly served warm or at room temperature, making it an excellent choice for gatherings, like entertaining for the holidays. And all the ingredients can be prepped ahead of time with assembly at the last minute.

In addition to its delicious taste, pissaladière is often associated with communal dining and celebration, bringing people together to share in its flavors. Whether enjoyed in a bustling café in Nice or as part of a rustic family meal, this Provençal dish continues to be a favorite among food lovers, showcasing the vibrant culinary landscape of southern France. Make it this holiday season and you will be sure to impress.

Recipe: Caramelized Onions 4Ever