Caramelized Onion Tarte Tatin

Name: Caramelized Onion Tarte Tatin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 6 onions (medium, peeled and halved lengthwise); 230 g of puff pastry (1 roll all-butter); 40 g of butter (unsalted); 30 g of brown sugar; 30 ml of balsamic vinegar; 15 ml of olive oil; 5 thyme (fresh sprigs); 3 g of salt (fine); 1 g of black pepper (ground)

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Caramelized onion tarte tatin delights with the contrast between melt-in-your-mouth onions confit in balsamic vinegar and the crispness of golden puff pastry. Ideal as a rustic starter or a comforting weeknight dinner, it goes wonderfully with a well-dressed green salad.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Rest: 5 min
Difficulty: Medium
Per person: €1.08

By the CookinBreak team

Ingredients 9

servings

Estimated cost €6.50

Equipment

Paring knifefor slicing the onions
Forkfor pricking the pastry
Cast-iron skilletor a 26 cm cake pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 375 °F on convection.

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Melt the butter with the olive oil in a large ovenproof skillet over medium heat. Sprinkle evenly with the brown sugar.

Arrange the onion halves cut side down against the bottom of the skillet, packed tightly together. Drizzle with the balsamic vinegar, then sprinkle with the salt, black pepper and half of the thyme sprigs.

Let caramelize over low heat for without stirring, until the underside of the onions turns a lovely amber color.

Remove from the heat and gently lay the puff pastry over the onions. Tuck the edges of the pastry down into the skillet along the sides, then prick the surface with a fork to keep it from puffing up too much.

Bake for at 375 °F until the pastry is deep golden and crisp.

Let cool for out of the oven, run a knife blade around the edge, then invert in one firm motion onto a large serving platter. Garnish with the remaining fresh thyme sprigs before serving warm or at room temperature.

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

For dessert

Chocolate Yule Log

51 minMedium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

285kcal

Protein4 g6%
Carbs29 g41%
Fat17 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep neat, even rosettes after unmolding, pack the onion halves as tightly as possible in the skillet before cooking: as they cook, they shrink in volume and will naturally fill in the gaps.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2 months once baked, individually wrapped in plastic wrap and then placed in a freezer bag.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge. The pastry may soften slightly.

Making ahead : Can you make it the day before?

Yes

The caramelized onions can be prepared the day before. Assemble and bake on the day.

Reheating : How do you reheat it?

Oven at 160°C for 10-15 minutes to bring back the crispness. Air fryer at 150°C for 5-8 minutes. Microwave not recommended (softens the pastry).

Variations

Goat cheese version: place a few slices of goat cheese log on the caramelized onions before laying on the puff pastry.
Shortcrust version: replace the puff pastry with homemade shortcrust pastry flavored with rosemary or Parmesan for a more crumbly, rustic texture.
Red onion version: use red onions for a milder flavor and a lovely purple hue under the caramel.

Mistakes to avoid

Unmolding right out of the oven: the boiling caramel could run and scatter the onions, so let it rest for a few minutes.
Forgetting to prick the pastry: without small fork holes, trapped steam makes the pastry puff up and turn soggy.
Caramelizing over too high a heat: the sugar and the onion juices would burn quickly and turn bitter.

Frequently asked questions

Can I use a regular pie pan instead of a skillet?

Yes, just caramelize the onions first in an ordinary skillet, then carefully transfer them cut side down into a buttered pie pan before covering with the pastry and baking.

Which type of onion works best for this tatin?

Traditional yellow onions offer an ideal balance between initial sharpness and confit sweetness. Sweet Cévennes onions or red onions also work very well thanks to their natural sugar content.

How do I keep the pastry from turning soft?

Make sure to evaporate the water from the onions during the skillet pre-cooking. Also bake in a well-preheated 190°C oven on a low rack to set the pastry in the first few minutes.

What should I serve with this savory tart?

Serve it with a lamb's lettuce or arugula salad dressed with a mustard vinaigrette, or add a piece of aged cheese such as Comté or warm goat cheese.