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Caramelized onion tarte tatin

Based on 7 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors. Sliced into triangles or squares, it makes a great appetizer or snack. Use small yellow onions, or even substitute in some shallots or red onion for more oniony flavor.”

Difficulty

Medium 👍
50
min.
Preparation
30
min.
Baking
35
min.
Resting

Ingredients

Servings:-2+
mixed onions
1 sheet puff pastry
4 tbsp unsalted butter
60 ml Port wine
1 tbsp balsamic vinegar
175 ml chicken stock
2 sprigs rosemary
4 sprigs thyme
1 tbsp sugar
salt
pepper
crème fraîche (for serving)
Metric
Imperial

Utensils

  • frying pan
  • knife
  • cutting board
  • parchment paper
  • pot
  • spatula
  • oven
  • wire rack

Nutrition per serving

Cal
545
Protein
9 g
Fat
30 g
Carb
62 g
  • Step 1/6

    Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.
    • 1 sheet puff pastry
    • frying pan
    • knife
    • cutting board
    • parchment paper

    Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

  • Step 2/6

    Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.
    • mixed onions
    • 2 sprigs rosemary
    • 4 sprigs thyme

    Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

  • Step 3/6

    Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.
    • 1 tbsp unsalted butter
    • 60 ml Port wine
    • 1 tbsp balsamic vinegar
    • 175 ml chicken stock
    • salt
    • pepper
    • pot
    • spatula

    Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

  • Step 4/6

    Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.
    • 1 tbsp sugar
    • oven

    Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

  • Step 5/6

    Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

    Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

  • Step 6/6

    Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!
    • crème fraîche (for serving)
    • wire rack

    Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!