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French Onion Tarte Tatin onion 🧅❤️ So simple but luxurious, the tarte is very easy to prepare but so elegant…
If you loved this recipe, check out my Shallot Tarte Tatin!
Why You’ll Love French Onion Tarte Tatin
This is the most perfect appetizer or side dish. I love making it when I am hosting or having people over because it’s always a crowd pleaser! It’s also perfect for the holidays! The flavors are truly unreal, the browning of the shallots and onions enhance the flavor even more.
How To Prepare French Onion Tarte Tatin
💧 Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hours.
🧅 Add the shallots, red onion and sliced yellow onion to your saucier with a bit of olive oil, brown on medium low for 20 minutes. Add a pinch of salt, wine, stock, balsamic, cayenne, nutmeg and thyme. Then, cook on medium low, stirring often until most of the liquid is absorbed, about 10 minutes. Finish with 1 tbsp butter.
💖 Roll out the crust and cut to fit the pan, fold edges a bit, pierce with a fork and rub the Dijon on it.
🧈 Spread the 2 tbsp butter onto the 10 inch skillet and add sugar. Arrange onion wedges. Then, brown for about 6-8 minutes or until the sugar becomes golden. Fill in the gaps of the onion wedges with the caramelized onion, cook 1-2 minutes. Top with gruyere and the crust.
🔥 Bake at 400°F for 35-45 minutes.
🍷 Boil the wine, balsamic and stock for the glaze until reduced to 1/3. Turn heat off and whisk in cold butter.
🌿 Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add the glaze and chives and that is it!
Substitutions and Variations
- You can use shallots instead of onions.
- You can use any cheese of your choice instead of gruyere.
- You can use more broth if you don’t want to use wine, or use 0% wine.
- I topped with chives, but you can use any herbs of your choice, or which ever ones you have on hand.
Chef Nadia’s Tip
Make sure you add the cold water 1 tbsp at a time.
Similar Recipes
Common Questions
I use Emmi Gruyere.
You can use shallots instead of onions!
Yes of course! You can use any cheese of your choice instead of gruyere.
Yes of course. You can use more broth or 0% wine. Giesen has a great selection.
French Onion Tarte Tatin
Ingredients
- 3 large yellow onions, 2 cut into thick wedges and 1 sliced
- 2 shallots, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup beef stock
- 2 tbsp balsamic vinegar
- 1/3 cup red wine
- ½ tsp nutmeg
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- 2 tbsp chives
- Salt and pepper , to taste
- 3 tbsp unsalted butter
- 3 tbsp cane sugar
- 1 cup gruyere, grated
- 1 tbsp grainy Dijon mustard
Shortcrust
- 2 cups flour
- 8 tbsp butter
- 6 tbsp cold water
- 1 tbsp salt
Glaze
- ½ cup red wine
- ½ cup beef stock
- 1 tbsp balsamic vinegar
- 4 tbsp cold butter
Instructions
- Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hours.
- Add the shallots, red onion and sliced yellow onion to your saucier with a bit of olive oil, brown on medium low for 20 minutes. Add a pinch of salt, wine, stock, balsamic, cayenne, nutmeg and thyme. Then, cook on medium low, stirring often until most of the liquid is absorbed, about 10 minutes. Finish with 1 tbsp butter.
- Roll out the crust and cut to fit the pan, fold edges a bit, pierce with a fork and rub the Dijon on it.
- Spread the 2 tbsp butter onto the 10 inch skillet and add sugar. Arrange onion wedges. Then, brown for about 6-8 minutes or until the sugar becomes golden. Fill in the gaps of the onion wedges with the caramelized onion, cook 1-2 minutes. Top with gruyere and the crust.
- Bake at 400°F for 35-45 minutes.
- Boil the wine, balsamic and stock for the glaze until reduced to 1/3. Then, turn heat off and whisk in cold butter.
- Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add the glaze and chives and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.