French Onion Tart


1 stick butter
1 1/2 cups flour
pinch of salt
2 tbs olive oil
4 large onions, thinly sliced
3 tbs white wine vinegar
2 tbs dark brown sugar
1/2 cups grated cheddar cheese or cheese of your choice
Beaten egg
Kosher salt and cracked black pepper


  • Preheat the oven to 400 degrees.
  • Place the butter in the  freezer for 30 minutes.
  • Sift the flour and salt into a large bowl.
  • Remove the butter from the freezer and grate, using the coarse side of a grater, dipping the butter in the flour every now and  then to make it easier to grate.
  • Mix the butter into the flour using a knife, making sure that all of the butter  is coated thoroughly with flour.
  • Add 2 tbs cold water and continue to mix, bringing together the mixture.
  • Use your hands to complete the mixing. Add a little more water if needed to leave a clean bowl.
  • Place the pastry in a plastic bag and chill in the refrigerator for 30 minutes.
  • Heat the olive oil in a large skillet, then  fry the onions for 10 minutes, stirring occasionally until softened.
  • Stir in the white wine, vinegar and sugar, then increase heat and stir frequently, for another 4-5 minutes or until the onions turn a deep caramel color.
  • Cook for another 5 minutes, then set aside to cool.
  • On a lightly floured surface, roll out the pastry to a 14 inch wide circle.
  • Wrap over a rolling pin and move the circle on to a cookie sheet.
  • Sprinkle half the cheese over the pastry, leaving a 2 inch border around the edge, then spoon the caramelized onions over the cheese.
  • Fold the uncovered pastry edges over the the edge of the filling to form a rim, then brush the rim with beaten egg.
  • Season to taste with salt and pepper.
  • Sprinkle over the remaining cheddar cheese and bake for 20-25 minutes.
  • Transfer to a large plate cut into wedges and serve.




20 min


20 min


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