Onion Tarte Tatin
Sweet caramelized onions under crisp buttery pastry, flipped upside down so the glossy, sticky onions become the top. The honey and balsamic create a dark, savoury-sweet glaze. Brilliant with a green salad and a glass of red wine!
Ingredients
For the caramelized onions
- 1 kg onions yellow, red, or sweet
- 30 gr unsalted butter
- 2 tbsp honey
- 50 ml balsamic vinegar
- 100 ml water
- few sprigs thyme
- salt and black pepper
For the pastry
- 250 gr plain flour
- 125 gr unsalted butter cold
- 60 ml water
- pinch salt
- 1 egg yolk, optional
Equipment
- plate larger than your pan
Instructions
Make the pâte brisée
- Put the flour and salt in a large bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like breadcrumbs. Work quickly.Mix the egg yolk (if using) with 50ml cold water. Pour over the flour mixture and bring together into a dough. Add more water if needed, but don't make it sticky.Shape into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.
Caramelize the onions
- Peel the onions and cut them in half across the middle (horizontally). Melt the butter in your ovenproof skillet over medium heat. Add the honey and stir until it melts into the butter.Arrange the onion rounds in the pan, cut-side down. Pack them in tightly as they'll shrink as they cook. Pour in the balsamic vinegar and water. Tuck the thyme sprigs between the onions. Season with salt and pepper.Cook over medium-low heat for 30-40 minutes. Don't cover. The liquid should reduce to a thick, sticky glaze and the onions should be very soft and caramelized. The onions are ready when they're soft enough to squash easily, deeply caramelized, and sitting in just a little sticky glaze.
Assemble and bake
- Preheat your oven to 180°C (160°C fan).Remove the thyme sprigs. Roll out the pastry on a lightly floured surface to about 3mm thick. Cut a circle 2-3cm larger than your pan.Lay the pastry over the onions, tucking the edges down inside the pan around the sides. Prick the pastry a few times with a fork.Bake for 25-30 minutes until the pastry is golden brown and cooked through.
Flip and serve
- Take the pan out of the oven. Let it sit for 5 minutes, no longer or the caramel will set.Place a large serving plate over the pan. Using oven gloves, hold the plate and pan firmly together and flip the whole thing over in one quick, confident movement.Lift the pan off carefully. The onions should be sitting with their caramelized rings facing up, glossy and beautiful. Serve warm or at room temperature, cut into wedges.
Notes
- Yellow onions are classic, they caramelize beautifully. Red onions add colour and are slightly sweeter. Sweet onions like Roscoff or Vidalia need less sugar. Shallots work too, though you'll need more of them.
- Use a light, mild honey like acacia or wildflower. Strong honeys like chestnut can overpower the dish. The honey creates a glossy glaze and adds subtle sweetness that balances the balsamic's acidity.
- You want just enough sticky glaze to coat the onions, not a watery sauce. If there's too much liquid, reduce it before adding the pastry.
- Pâte brisée is traditional and holds up better than puff pastry. You can use shop-bought if you're short on time.