Caramelized Onion Tart
This recipe really brings the wonderful flavor of onions to the forefront; caramelizing the onions gives them a deep, rich flavor that’s just out of this world. Slice this tart into smaller wedges for a great starter on the holiday table, or serve larger portions with a side salad for a truly satisfying lunch. This recipe makes 6-8 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Ingredients
1 sheet store-bought pie crust
3 medium-sized yellow onions, peeled
4 tablespoons unsalted butter
1 tablespoon dry sherry or sherry vinegar
1/4 cup vegetable stock
1 tablespoon sugar
1 tablespoon heavy cream
Salt and pepper, to taste
Fresh thyme leaves, for garnish
3 medium-sized yellow onions, peeled
4 tablespoons unsalted butter
1 tablespoon dry sherry or sherry vinegar
1/4 cup vegetable stock
1 tablespoon sugar
1 tablespoon heavy cream
Salt and pepper, to taste
Fresh thyme leaves, for garnish
Directions
Preheat your oven to 400 F. Put oven rack in the middle position of the oven.
With a paring knife, slice the stem ends off the onions; make sure to cut off as little as possible to ensure the onions remain intact. Slice each onion lengthwise into 8-10 wedges.
Heat a large (about 10”), heavy, oven-proof skillet to medium and add butter. When the butter has melted, add onions, arranging in a circular pattern in a single layer. Sprinkle with sugar and season with salt and pepper. Cook on the stove top, without stirring, for 8-10 minutes, until the onions begin to soften and caramelize. Pour vegetable stock and sherry or sherry vinegar over the onions evenly. Remove from heat and let pan cool for a few minutes before continuing.
When the pan has cooled down, roll out pastry crust to 1/8” thick. Carefully place the pastry crust over the pan of onions. Trim off excess with a paring knife. Dock the crust with a fork all over. Brush pastry crust with the cream.
Place pan in oven and bake for 30-35 minutes, until the crust is golden and brown. Remove from oven and let rest for 30 minutes. Place a large serving dish over the top of the pan, invert the pan onto the plate and carefully remove the pan, doing your best to leave the tart intact. Garnish with thyme leaves, slice and serve immediately.
With a paring knife, slice the stem ends off the onions; make sure to cut off as little as possible to ensure the onions remain intact. Slice each onion lengthwise into 8-10 wedges.
Heat a large (about 10”), heavy, oven-proof skillet to medium and add butter. When the butter has melted, add onions, arranging in a circular pattern in a single layer. Sprinkle with sugar and season with salt and pepper. Cook on the stove top, without stirring, for 8-10 minutes, until the onions begin to soften and caramelize. Pour vegetable stock and sherry or sherry vinegar over the onions evenly. Remove from heat and let pan cool for a few minutes before continuing.
When the pan has cooled down, roll out pastry crust to 1/8” thick. Carefully place the pastry crust over the pan of onions. Trim off excess with a paring knife. Dock the crust with a fork all over. Brush pastry crust with the cream.
Place pan in oven and bake for 30-35 minutes, until the crust is golden and brown. Remove from oven and let rest for 30 minutes. Place a large serving dish over the top of the pan, invert the pan onto the plate and carefully remove the pan, doing your best to leave the tart intact. Garnish with thyme leaves, slice and serve immediately.
Looking for inspiration? Try these recipes:
Healthy Veggie Grilled Skewers
Game Day Artichoke Dip
Italian Wedding Soup
