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French Onion Tarte Tatin

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This French Onion Tarte Tatin is a decadent and flavorful appetizer or side dish. Perfect for entertaining or holiday gatherings, the combination of caramelized onions, Gruyère cheese, and flaky crust creates an unforgettable, savory experience.

Ingredients

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For the Filling:

  • 3 large yellow onions (2 cut into thick wedges, 1 thinly sliced)
  • 2 shallots, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup beef stock
  • 2 tbsp balsamic vinegar
  • 1/3 cup red wine
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 2 tbsp chives, chopped
  • Salt and pepper, to taste
  • 3 tbsp unsalted butter
  • 3 tbsp cane sugar
  • 1 cup Gruyère cheese, grated
  • 1 tbsp grainy Dijon mustard

For the Shortcrust:

  • 2 cups flour
  • 8 tbsp unsalted butter
  • 6 tbsp cold water
  • 1 tbsp salt

For the Glaze:

  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 1 tbsp balsamic vinegar
  • 4 tbsp cold butter

Instructions

  • Prepare the Shortcrust:
    • In a food processor, combine flour, butter, and salt. Pulse while adding cold water, 1 tablespoon at a time, until the mixture is crumbly.
    • Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 2 hours.
  • Caramelize the Onions:
    • In a saucier or skillet, heat olive oil over medium-low heat. Add shallots, red onion, and sliced yellow onion. Cook, stirring, for 20 minutes until lightly browned.
    • Add salt, wine, stock, balsamic vinegar, cayenne, nutmeg, and thyme. Continue cooking until the liquid reduces, about 10 minutes. Stir in 1 tablespoon of butter and set aside.
  • Prepare the Crust:
    • Roll out the chilled dough and cut it to fit a 10-inch skillet. Fold the edges slightly, pierce with a fork, and spread Dijon mustard over the surface.
  • Arrange the Tarte:
    • In a 10-inch skillet, melt 2 tablespoons of butter and sprinkle with sugar. Arrange the onion wedges in a single layer. Cook over medium heat for 6–8 minutes until the sugar turns golden.
    • Fill the gaps between the onion wedges with the caramelized onion mixture. Cook for another 1–2 minutes.
    • Sprinkle grated Gruyère cheese over the onions and cover with the prepared crust.
  • Bake the Tarte Tatin:
    • Preheat the oven to 400°F (200°C). Bake for 35–45 minutes until the crust is golden brown.
  • Prepare the Glaze:
    • In a saucepan, combine wine, balsamic vinegar, and stock. Boil until reduced to 1/3 of the original volume. Remove from heat and whisk in cold butter.
  • Assemble and Serve:
    • Flip the tarte tatin onto a serving plate immediately after baking to prevent sticking. Drizzle with the glaze and garnish with chopped chives.

Notes

  • Be sure to let the tarte tatin cool slightly before flipping it to avoid spilling the caramelized onions.
  • This dish is best served warm, and can be paired with a light salad or served as an appetizer at a dinner party.
  • The glaze adds an extra layer of richness and tang to the dish, so don’t skip it!

Nutrition

Find it online: https://easyfoodflash.com/french-onion-tarte-tatin/