I made this tart to take to a potluck party.
From my experience in the previous post, I microwaved the onions for 8 minutes on high, which made them cooked to tender.
I also used the food processor to chop them so they were bits instead of long, thin slices.
Finally, I had no dried currants so I used three dried prunes. I cut them into slices with a knife and added them to the onions in the food processor before they were chopped.
The result was OUTSTANDING. The prunes added that extra depth-of-flavor and a light sweetness that I have never gotten from using the currants. The fully-cooked onions were a joy to taste -- mild and subtle.
Overall, my reaction was "I can't stop eating this!" I received several compliments at the party, including one from a professional caterer who wanted the details of the recipe.
It was even better the next day after it had chilled.
From now on, I will use prunes instead of dried currants for this recipe!