Tarted Organic Yellow Onions

Yellow onions are a mild, multi-purpose, slightly sweet vegetable. One of our seasonal produce picks, organic Washington state grown yellow onions are now on sale for $0.49 per pound. Add the bright flavor and crunch of raw onion to salads, tacos, and sandwiches.

Or get caramelizin’ – heat sliced onions in a hot pan with a bit of butter or other high heat oil, and cook for 7-10 minutes, stirring occasionally, until the onions turn golden brown and their sugars are caramelized, yielding a sweet, nutty flavor. Once you have caramelized onions, the possibilities are endless. Serve caramelized onions with sauerkraut, as a side to burgers, hot dogs, sandwiches, or sausages. Add caramelized onions to salad dressings, marinades, roasted meats, or use as a soup base.

Caramelized Onion and Fennel Tarts

Adapted from Co+op Recipes

These savory tarts are perfect as an appetizer or a small tapas-style plate accompanied by a green salad.


  • 1 tablespoon butter
  • 2 medium yellow onions, julienned
  • 1 large fennel bulb, trimmed and sliced thin
  • 2 tablespoons white wine
  • Pinch of salt
  • 8 ounces soft chevre goat cheese
  • 2 eggs
  • 1 teaspoon fresh rosemary, minced
  • Pinch each of salt and ground black pepper
  • 2 tablespoons pine nuts
  • 3 tablespoons shredded Parmesan cheese
  • 1 14-ounce package puff pastry, thawed

Directions:  Preheat the oven to 375° F. In a large skillet, heat butter over medium heat. Add the onions, fennel, white wine, and a pinch of salt, and sauté for 20-30 minutes, stirring frequently, until vegetables are dark brown and fragrant. Remove from heat and set aside.

While the onions and fennel are cooking, mix the chevre, one beaten egg, fresh rosemary, and a pinch of salt and black pepper in a small mixing bowl. Blend well and set aside. Carefully remove the puff pastry from its package and lay it on a floured surface (if necessary, roll out the pastry dough into a large rectangle). Cut the dough into 12 equal rectangles. Place the rectangles on a baking tray lined with parchment paper. Fold over ¼ inch of dough around each edge to make a small border to contain the filling. Beat the other egg to make an egg wash. Brush just the folded edges of the puff pastry with egg wash.

Gently spread equal amounts of softened goat cheese mix on each of the rectangles of dough. Divide the caramelized onions and fennel over the top of the goat cheese. Sprinkle each tart with a few pine nuts and a little Parmesan cheese. Place the baking tray in the oven and bake for 25-30 minutes until the pastry is puffy and just starting to brown.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.