LAS VEGAS (KLAS) — The Kentucky Derby is back with full attendance this year and 45,000 people are expected to attend.

We know there will be plenty of horses, hats, and mint juleps but there will also be lots of great food.

Head Derby Chef Kenneth Hardiman set aside some time to show off one of his favorite and easy recipes that uses sweet Vidalia onions and turns them into a tasty tarte. That recipe, as well as other recipes, can be found below. Here is link with additional Kentucky Derby recipes.

Vidalia Onion and Bourbon Tarte Tatin

Ingredients:

3 TBSP Unsalted Butter
2 TBSP Granulated Sugar
2 lbs. Vidalia Onions, Halved Crosswise, 2-Inch-Thick Slices
1 Tsp Kosher Salt
¼ Cup Woodford Reserve Bourbon (Your Favorite Bourbon)
1 Sheet Frozen Puff Pastry (Pepperidge Farms) Thawed
As Needed Cracked Black Pepper
2 Tsp Chopped Fresh Thyme, Divided
4 oz. Montchevre, Crumbled Goat Cheese
As Needed Local Honey

Procedure:

1. Preheat oven to 400 degrees

2. Melt the unsalted butter in a 12-inch ovenproof skillet (Cast Iron or Non-Stick Pan) over medium-low heat; swirl to coat bottom. Evenly distribute the sugar over the melted butter.

3. Place 12 to 14 onion halves in the butter mixture in the skillet, cut sides down, with sides touching. Cut remaining onion halves into quarters, place, cut sides down, and place these cuts in the gaps between onions in skillet.

4. Cover and cook onions for 8-10 minutes, season the top of the onions with kosher salt and 1 Tbsp. Water halfway through. Add bourbon and 1 TBSP of chopped Fresh Thyme and evenly distribute over the onion mixture; cover and cook 3 to 5 minutes or until onions are caramelized. Remove from heat.

5. Roll the pastry sheet into a 12-inch square on a lightly floured surface; cut into a 12-inch round. Place pastry round over onions in skillet.

6. Bake at 400 for 25 minutes or until golden. Remove from the oven, and immediately invert onto a serving plate. Let cool for 15-20 minutes. Cut into six pie slices and Garnish the top with Goat Cheese Crumbles and remaining chopped thyme. Drizzle Local Honey on top and serve.

Vidalia Onion and Short Rib Soup (Yield: 12 each-10oz. Servings)

Ingredients:
5 ea Vidalia Onions, Julienne
¼ Cup Vegetable Oil
¼ Cup Granulated Sugar
½ Cup Worcestershire Sauce
¼ Cup Sherry Vinegar
½ Cup Red Wine
½ Cup Roasted Garlic, Chopped
2 TBSP Soy Sauce
¼ Cup Fresh Thyme, Rosemary Chopped no stems
1 Quart Demi-Glace
1 Gallon Chicken Stock
1 TBSP. Kosher Salt
½ TBSP. Black Pepper
2 ½ lbs. Small Diced Cooked Beef Short Rib

Procedure:

  1. Place oil in a small stockpot or Dutch oven on medium heat and add Vidalia
    onions.
  2. Season onions evenly with sugar and gently cook onions to release the liquid and
    continue cooking until caramelized and brown.
  3. Deglaze the pan with wine, vinegar, soy sauce and Worcestershire sauce.
  4. Add roasted garlic, thyme, and rosemary mixture.
  5. Let cook for 5 minutes.
  6. Add demi-glace and simmer for another 5 minutes.
  7. Add chicken stock and cook for 30 minutes on medium-high heat.
  8. Season with salt and pepper and add diced cooked short rib.
  9. Garnish with croutons and shredded Swiss cheese, and enjoy!

Vidalia Onion, Broadbent Bacon & Mushroom Bread Pudding (Yield: 8 servings)

Ingredients:
2 TBSP Unsalted Butter
1 lb. Broadbent Bacon, Cut into medium dice
½ Cup Sherry Wine
1 ½ lbs. Vidalia Onions, Julienned
1 ½ lbs. Shiitake Mushrooms
2 TBSP. Garlic Chopped
¼ Cup Fresh Basil, Chiffonade
2 TBSP Fresh Thyme Leaves, Chopped no stems
¼ Cup Fresh Parsley Chopped
As Needed Kosher Salt
As Needed Cracked Black Pepper
6 each Large Eggs
3 Cups Heavy Cream (40%)
1 Cup Parmigiano Reggiano, Grated
8 Cups Croissants, Cut into Large Dice

Procedure:

  1. Preheat the oven to 375 degrees. Grease an 8-inch square baking dish with butter and
    set aside.
  2. In a large sauté pan over medium-high heat, cook the bacon until crisp. Remove the
    bacon, leave the bacon fat in the pan and set aside
  3. In the same pan over medium-high heat, add the Vidalia Onions, chopped garlic, and
    shiitake mushrooms and cook until caramelized.
  4. Pour the sherry wine into the sauté pan to deglaze, scraping up all the brown bits as you
    stir.
  5. Stir in basil, parsley, and thyme. Remove from the heat and stir in the cooked bacon—
    season with salt and pepper to taste and set aside.
  6. In a large mixing bowl, whisk the eggs, heavy cream, cheese, 1/2 teaspoon salt, and 1/2
    teaspoon pepper. Add the large diced croissants and toss to coat. Let the mixture stand
    for 15 minutes.
  7. Stir in the Vidalia Onion mushroom mixture into the custard base and transfer the
    pudding to the prepared baking dish. Cover with one layer of plastic wrap and then a
    layer of foil and bake for 40 minutes,
  8. Remove pudding from the oven, remove the plastic wrap and foil cover, and place it back in
    the oven and cook for 15 minutes or until the pudding is browned and the center has
    puffed up.