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ONION TARTLETS AND FOIE GRAS

Preheat the oven to 350F.  Roll out the puff pastry on a lightly floured surface and line six 4-inch tartlet molds.  Bake for 10 minutes.  Remove parchment paper and beans and bake for 10 minutes longer.  Keep warm.  Melt half the butter in a frying pan and cook the onions over a low heat until softened, about 10 minutes.  Stir in the chicken bouillon, salt and pepper and bring to a boil.  Reduce heat and simmer covered, for 30 minutes.  Blanch the bacon dice in boiling water for 2 minutes.  Drain.  Fry over high heat until golden-brown, about 10 minutes.  In a large saucepan boil the cream hard until reduced by two-thirds.  Stir the onions and bacon into the reduced cream.  Melt the remaining butter in a frying pan and cook the button onions with the sugar and a little water until golden-brown.  In a frying pan fry the foie gras slices until golden-brown, 2 minutes per side.  Drain on paper towels.  Fill the tartlet molds with the creamed onion mixture.  Place a piece of foie gras on top of each tartlet.  Broil for 2 minutes.  Serve the tartlet surrounded by the baby onions.  Sprinkle with the chervil.
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1/2 lb puff pastry
3/4 lb large white onions, chopped
3/4 cup chicken bouillon
6 tbsp sugar
20 pearl onions
4 oz smoked bacon, diced
1/2 cup cr¸me fra”che
6 slices raw foie gras
2-3 tbsp chopped fresh chervil
salt and pepper
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