Why This Recipe Shines
Creating a small batch of caramelized onions to a jam-like texture using sherry, chicken stock, and thyme enhances the classic flavors of French onion soup in this tart. This method not only intensifies the taste but also acts as a cohesive binder that fills the spaces between onion wedges. By layering butter, a touch of sugar, salt, and pepper with onion wedges in an unheated skillet, you simplify the tart-building process while ensuring consistent results. Unmolding the tart before it cools completely prevents any sticking issues with the skillet.
As colder weather sets in, it’s time to indulge in comforting hearty meals—something that French cuisine excels at. While planning my holiday meals for Paris, I found myself reminiscing about iconic bistro dishes like steak au poivre.
These moments often lead me to brainstorm new recipes. An idea struck: what if I combined French onion soup with tarte Tatin into a savory onion tart that captures all those classic flavors?
To be honest, I’m not particularly fond of traditional French onion soup or apple tarte Tatin; I find the soup too heavy after just a few bites and am not keen on soft cooked apples drenched in caramel. However, this savory tart concept intrigued me.
I adore how caramelized onions balance bitterness and sweetness—and who can resist a flaky buttery crust? Add gooey Gruyère cheese and rich stock into the mix? Count me in! Thus began my quest to create this unique culinary fusion.
Choosing Your Crust: Pie vs Puff
When it comes to crafting your crust for this tarte Tatin-inspired dish, you have two options: make your dough from scratch or opt for convenient frozen puff pastry. While I’m no professional baker and have nothing against store-bought options, I firmly believe Stella’s old-fashioned flaky pie dough is ideal for making an exceptional French onion tarte Tatin.
Throughout my recipe development journey, tasters consistently favored tarts made with pie dough over those made with puff pastry due to their superior cohesion; they provide structure and chewiness while seamlessly blending with caramelized onions and melted Gruyère cheese.
Puff pastry versions tend to be less cohesive—the onions don’t set as well during baking due to steam being trapped within its layers—resulting in softer onions without adequate browning. Nevertheless, even tarts made from puff pastry are delicious! The preparation process remains largely similar regardless of which type you choose.
Start by rolling out half a batch of Stella’s pie dough or one sheet of thawed puff pastry on a floured surface until it’s large enough for cutting out a 10-inch round shape. An inverted skillet (the same one you’ll use later) serves as an excellent guide for trimming your dough circle.
Once you’ve brushed off excess flour from your rolled-out dough using your rolling pin transfer it onto an inverted baking sheet lined with parchment paper.
Next step: create raised edges by folding over about half an inch around the perimeter—this will help contain all those flavorful onions inside! After completing this step successfully—you should now have approximately nine inches diameter crust ready!
Don’t forget crucial “docking” (poking holes) so steam can escape during baking; cut three slits if using pie dough or poke holes throughout if opting for puff pastry before chilling it while preparing filling ingredients!
Selecting Your Onions: Sweetness Matters
For his renowned French onion soup recipe Daniel suggests utilizing various allium types yielding complex flavor profiles—but given how intricate our recipe already is—I decided simplicity was key here! Sticking solely yellow onions proved effective since they strike just right balance between sweetness & sharpness along low moisture content perfecting caramelization process needed here!
After spending far too long peeling numerous tiny cipollini & shallots initially—I quickly realized larger yellow varieties would save everyone some tears down line! Conducting side-by-side tests comparing yellow versus Vidalia revealed Vidalias leaned towards overly sweet territory—not ideal when aiming savory goodness!
Crafting The Filling: Caramelized Goodness
With winning choice established—it was time determining quantity required; three medium-sized yellow ones weighing roughly half pound each sufficed perfectly fitting into ten-inch skillet once cut into wedges through root end keeping roots intact yet trimming scraggly bits off ends creating sixteen total pieces ready assembly stage ahead!
In traditional Tatin recipes fruits release pectin-rich juices cooking stovetop forming glossy sticky caramels binding them together—but alas—onions lack such richness hence alternative methods must be explored recreating desired binding effect without excessive sweetness ruining overall dish integrity instead focusing on achieving harmonious blend flavors reminiscent classic soups enjoyed widely across France today!
My initial testing involved two approaches aimed achieving optimal results first attempting wet-caramel technique utilizing puréed raw-onion juice mixed chicken stock—a trick learned working restaurant kitchens where we crafted similar sauces regularly however outcome proved overly sweet lacking depth necessary balancing act required here ultimately leading me abandon idea altogether moving forward exploring other avenues available…
The second approach revolved around creating jammy consistency through slow-cooking third sliced-yellow-onion sweating gently butter allowing natural sugars develop beautifully whilst incorporating additional elements like sherry thyme enhancing overall profile further elevating experience awaiting diners eager savor every bite served warm fresh baked golden perfection atop flaky crust waiting patiently oven’s embrace…### Caramelized Onion Tart: A Savory Delight
Begin by cooking the onions until they become tender, sweet, and achieve a rich golden hue. For the final touch, deglaze with dry sherry instead of water. Then, incorporate your choice of stock—either chicken or beef—and simmer until the onions reach a jam-like consistency and the liquid reduces to just coat them.
To enhance flavor, finish with a splash of cider vinegar and an optional dash of fish sauce for an umami kick. Add some freshly chopped thyme leaves for added aroma. Once most of the liquid has evaporated from the saucepan, set aside the caramelized onions to cool while you prepare your tart.
Choosing Your Stock: Chicken or Beef?
When it comes to selecting stock for this tart, use whatever you have on hand. I experimented with homemade beef stock as well as two types of store-bought chicken and beef stocks; all yielded delicious results without any noticeable differences in taste. Since only a small amount is used compared to traditional French onion soup recipes, either option works well. If opting for store-bought stock, choose low-sodium varieties to avoid overpowering saltiness in your dish.
The Skillet Dilemma: Cast Iron vs Stainless Steel
For assembling your tart, you’ll need a 10-inch oven-safe skillet. You can choose between cast iron or stainless steel based on personal preference regarding visibility and weight during cooking. Monitoring caramelization is easier in shiny stainless steel than in dark cast iron.
However, cast iron excels at achieving deeper caramelization due to its heat retention properties—if you’re comfortable handling its weight! Before starting assembly, ensure you can easily invert it onto a plate after baking; practice lifting it if necessary!
Once you’ve selected your skillet type (cast iron recommended), grease it with softened butter followed by an even sprinkle of sugar over top.
After lightly seasoning with salt and pepper, arrange onion wedges snugly within the skillet so they make full contact with its surface—a much simpler task before heating!
I also tested using toasted sugar but found no significant difference when only one tablespoon is involved; feel free to use it if available but know it’s not essential.
Cook onion wedges over high heat without stirring until they turn deep amber brown—remember that stove burners may not heat evenly! Move around occasionally for uniform browning.
Next step: spoon any remaining caramelized mixture into gaps between wedges before adding shredded Gruyère cheese on top followed by placing dough over everything carefully—not allowing crust edges to stick will facilitate easy unmolding later!
For added tanginess beneath crusts’ surface layer (optional), spread Dijon mustard prior—it balances sweetness beautifully based on my tests comparing both versions!
Baking & Inverting Your Tart
Achieving that perfect golden brown crust is crucial! Pulling out too early risks sogginess once inverted under heavy onions post-baking—allow ample time for color development before removing from oven!
The most nerve-wracking moment arrives when flipping onto plates—the temptation exists here too let cool completely first—but resist! Cooling too long hardens sugars making release difficult later down line…
Let cool briefly then confidently flip using gravity’s assistance rather than shaking if stuck initially—you’ll sense success as plate gains weight revealing culinary masterpiece underneath!
If any onions shift during flight now’s prime opportunity rearrange them back into place while transferring tart onto wire rack cooling further (to prevent steaming bottom crust).
Once cooled sufficiently slice up portions showcasing impressive skills impressively presenting guests who’ll be amazed at this French soup transformed into delightful tart form!
Ingredients:
- Dough: 1/2 batch old-fashioned flaky pie dough or 1 sheet thawed frozen puff pastry
- Onions: 3 medium yellow (approx 1½ pounds)
- Butter: 4 tablespoons unsalted (softened)
- Seasonings: Kosher salt & freshly ground black pepper
- Liquids:
- 1 tablespoon dry sherry
- ¾ cup homemade/low-sodium chicken/beef stock
- Optional fish sauce & cider vinegar
- Herbs: Fresh thyme leaves
- Sugar: 1 tablespoon
- Cheese: Grated Gruyère (2 ounces)
- Optional garnish includes fresh chives
Dough Preparation:
For Pie Dough: Follow instructions provided earlier rolling out half into round shape then refrigerate after creating slits. For Puff Pastry: Roll out similarly ensuring size fits skillet dimensions then refrigerate pre-use accordingly.
Preheat oven at middle rack position set around 400°F (200°C) while prepping ingredients accordingly ensuring optimal results throughout process leading towards delicious end product ready serve guests proudly showcasing culinary talents through this unique twist classic dish!### Caramelized Onion Tart Recipe
Ingredients:
- 1 tablespoon (15g) butter
- 2 medium onions, sliced
- Salt and pepper to taste
- 1 to 2 tablespoons water (as needed)
- Sherry (optional)
- Stock of your choice
- Fish sauce (optional)
- Vinegar
- Fresh thyme
- Additional butter for greasing the skillet
- Sugar for caramelization
- Gruyère cheese, shredded
- Mustard (for spreading on dough or pastry)
Instructions:
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Sauté the Onions: In a small skillet, melt one tablespoon of butter over medium-high heat until it begins to foam. Add the sliced onions and season them lightly with salt and pepper. Cook while stirring frequently until they soften, which should take about five minutes. If the onions start sticking or browning too quickly, add one to two tablespoons of water at a time. Continue cooking until they become sweet and develop a rich golden-brown color—this will take around fifteen minutes.
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Add Flavor: Pour in some sherry if desired, scraping up any browned bits from the bottom and sides of the pan. Then add your stock and bring it to a simmer. Let it cook steadily until the liquid thickens enough to coat the onions nicely—this should take about five to seven minutes. Stir in fish sauce (if using), vinegar, and fresh thyme before removing from heat; set aside to cool.
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Prepare Skillet: While your onion mixture cools down, spread remaining butter across the bottom of a 10-inch oven-safe skillet evenly. Sprinkle sugar over this layer in an even coating along with a light seasoning of salt and pepper.
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Arrange Onions: Place onion wedges around the edge of your skillet in a tight circular formation with their root ends facing inward toward the center; ensure that all wedges are making contact with the skillet surface for even cooking.
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Caramelize Onions: Heat your skillet on high without stirring for about eight to ten minutes or until you notice that both onions have softened slightly and that sugar-butter mixture has turned into a dark amber hue—rotate as necessary for uniform browning.
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Combine Ingredients: Lower heat to medium; spoon some caramelized onion mixture into any gaps between wedges before continuing cooking for another minute or so.
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Add Cheese & Dough: Turn off heat once done! Evenly sprinkle Gruyère cheese over all onions then spread mustard onto prepared dough or pastry if you’re using it; carefully place this round atop everything mustard-side down ensuring it’s centered without touching sides.
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Bake Your Tart: Bake in preheated oven until crust achieves deep golden brown color—approximately thirty to thirty-five minutes is ideal! Once baked perfectly transfer your skillet onto wire rack placed inside rimmed baking sheet allowing cooling time of five minutes.
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Unmold & Serve: To serve, place an oversized plate atop cooled tart then gently invert so tart lands on plate correctly before sliding back onto wire rack again adjusting any displaced onion pieces as needed during this process! Allow cooling further for thirty more minutes before slicing into wedges garnished with chives!
Special Equipment Needed:
A 10-inch cast iron or stainless steel skillet is recommended for best results!
Tips:
For optimal flavor use onions weighing around eight ounces each—aiming roughly three inches in diameter works well too!
Make-Ahead Suggestions:
This delightful tart is best enjoyed fresh but can be prepped ahead! The pie dough can be made up-to twenty-four hours prior while caramelized onion mix stays good refrigerated within airtight container up-to three days ahead; just remember bringing back room temperature prior usage!