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.
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
Calories: 3486kcal, Carbohydrates: 297g, Protein: 65g, Fat: 213g, Saturated Fat: 131g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 53g, Trans Fat: 7g, Cholesterol: 565mg, Sodium: 9415mg, Potassium: 1962mg, Fiber: 17g, Sugar: 70g, Vitamin A: 7103IU, Vitamin C: 41mg, Calcium: 1087mg, Iron: 16mg
Nutrition information is automatically calculated, so should only be used as an approximation.