Hey y’all! If you’re craving something savory, sweet, and just a little indulgent, this Caramelized Onion Tarte Tatin is your new go-to recipe. Imagine golden, sticky caramelized onions nestled in flaky, buttery puff pastry—it’s comfort food with a French twist! Ideal for brunch, dinner parties, or a cozy night in, this upside-down tart is always a crowd-pleaser. Let’s get cooking!
Why You’ll Love This Caramelized Onion Tarte Tatin
- Features rich, sweet onions perfectly caramelized for maximum flavor.
- Easy to prepare ahead—just reheat before serving!
- Elegant yet approachable, making it a showstopper for any gathering.
- Vegetarian-friendly and can be customized with extra toppings.
- Pairs beautifully with salads, cheeses, or a glass of wine.
Caramelized Onion Tarte Tatin Ingredients
- 2 lbs (900g) yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves (plus extra for garnish)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 sheet (about 8-10 oz) puff pastry, thawed
- 1 tbsp Dijon mustard
- Optional: 1/3 cup crumbled goat cheese or feta
How to Make Caramelized Onion Tarte Tatin
Prep the Onions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet (10-11 inches), melt butter and olive oil over medium heat.
- Add sliced onions, salt, and pepper. Sauté for 10 minutes, stirring often, until softened.
- Stir in brown sugar, balsamic vinegar, and thyme. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until onions are deeply golden and caramelized.
Assemble the Tarte Tatin
- Remove the pan from heat. If desired, spread Dijon mustard over the onions for an extra tangy kick.
- Roll out the puff pastry to fit your skillet. Place it over the onions, tucking the edges inside the skillet.
- Cut a few slits in the pastry to allow steam to escape.
Bake and Invert
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
- Let the tart cool for 5 minutes, then carefully invert onto a serving plate. (Run a knife around the edges first if needed.)
- Sprinkle with goat cheese or feta and extra thyme. Slice and serve warm.
Notes & Helpful Tips for Caramelized Onion Tarte Tatin
- Use a mandoline for evenly sliced onions—learn more about slicing onions efficiently.
- Letting the tart cool slightly before inverting helps the caramel set and prevents sticking.
- If you don’t have an oven-safe skillet, transfer caramelized onions to a pie dish before topping with pastry.
Variations on Caramelized Onion Tarte Tatin
- Cheese Lovers: Add 1/2 cup grated Gruyère or Emmental before adding the pastry.
- Herb-Infused: Mix in rosemary, sage, or tarragon for a unique flavor twist.
- Vegan Version: Use vegan butter and dairy-free pastry; skip the cheese or use your favorite vegan substitute.
Equipment Needed for Caramelized Onion Tarte Tatin
- Large oven-safe skillet (10-11 inches)
- Cutting board & sharp knife or mandoline
- Rolling pin (if needed for puff pastry)
- Spatula or wooden spoon
Storage & Shelf Life
Leftover Caramelized Onion Tarte Tatin can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through and crisp (about 10 minutes). Freezing is not recommended due to texture changes.
Serving Suggestions for Caramelized Onion Tarte Tatin
- Serve with a refreshing arugula salad and vinaigrette.
- Enjoy alongside a glass of crisp white wine or sparkling cider.
- For brunch, pair with a soft poached egg or roasted vegetables.
Pro Tips for the Perfect Caramelized Onion Tarte Tatin
- Low and slow caramelization is key—don’t rush this step! Learn more about proper onion caramelization.
- Chill your puff pastry until just before using for the flakiest results.
- To avoid a soggy bottom, make sure the onions aren’t too wet before topping with pastry.
Caramelized Onion Tarte Tatin FAQ
- Can I make Caramelized Onion Tarte Tatin ahead of time?
- Yes! Prepare the tart in advance and reheat in the oven just before serving for best flavor and texture.
- What type of onions work best?
- Yellow onions are ideal for their sweetness, but red or sweet onions also work beautifully.
- Is puff pastry necessary?
- Puff pastry delivers the best texture, but you can use a shortcrust or even a homemade tart dough if preferred.
For more on the benefits of onions, check out this article on onion nutrition.
Ingredients
- 6 large yellow onions, peeled and sliced into thick rounds
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 sheet puff pastry, thawed
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat the oven to 400°F (200°C).
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2In a large ovenproof skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 10 minutes.
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3Sprinkle the sugar over the onions and continue to cook, stirring frequently, until the onions are deeply caramelized and golden brown, about 20 minutes. Stir in the balsamic vinegar and thyme, and season with salt and pepper.
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4Arrange the caramelized onions evenly in the skillet. Drape the puff pastry over the onions, tucking the edges down around the onions inside the skillet.
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5Transfer the skillet to the preheated oven and bake for 20 minutes, or until the pastry is golden and crisp.
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6Let the tarte tatin cool for 5 minutes, then carefully invert onto a serving plate. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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