Name: Miniature Onion Tartlets
Cook time: 1 hour
Total time: 1 1/4 hours
Yield: Makes 36 tartlets
Ingredients: 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed; 3 tablespoons olive oil; 1 large onion (12 oz), halved lengthwise and cut crosswise into 1/8-inch-thick slices; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 to 4 flat anchovy fillets, patted dry and finely chopped; 2 teaspoons chopped fresh thyme; 1/4 cup Kalamata or other brine-cured black olives, pitted and very thinly sliced lengthwise

Image may contain Plant Food Fruit Lime Citrus Fruit Drink Cocktail Alcohol and Beverage

Miniature Onion TartletsAnna Williams

Petits Pissaladières

Cooks' notes:

·Pastry squares can be baked 1 day ahead, cooled completely, and kept in an airtight container at room temperature. Reheat in a 350°F oven 6 minutes before topping.
·Onion mixture can be made 1 day ahead and chilled, covered. Reheat over moderate heat, stirring, until heated through, about 10 minutes.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.