Warm Onion Tart with Thyme

Amouse-Boucheby Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved. Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one ofFood & Wine'sTop Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World byCondé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, ofAmerican BrasseriesandButter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits includeWilliams-Sonoma Kitchen Companion,The Garden Entertaining Cookbook, andBack to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief ofCooksmagazine, and is a senior contributing editor forChoc-olatiermagazine andPastry Art & Designmagazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects includeCharlie Trotters Recipes,Charlie Trotter’s Meat and Game,The Inn at Little Washington,Norman'sNew World Cuisine (by Norman Van Aken),Jacques Pepin’s Kitchen, and American Brasserie.