✦ Featured
Le Chaudron recipe
Tarte aux oignons caramélisés
Caramelized onion tart
⏱ 60 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
1.5 kg (3.3 lb)yellow onions
60 g (2 oz)unsalted butter
2 tbspolive oil
3 tbspbalsamic vinegar
2 tbspbrown sugar
150 g (5 oz)grated Gruyère
100 g (3½ oz)goat cheese
3whole eggs
150 ml (⅔ cup)thick crème fraîche
1 tspfresh thyme
1 tspfine salt
1 tspfreshly ground pepper- 1 tbspbutterfor the pan
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 1.5 kg (3.3 lb) yellow onions
- 60 g (2 oz) unsalted butter
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 150 g (5 oz) grated Gruyère
- 100 g (3½ oz) goat cheese
- 3 whole eggs
- 150 ml (⅔ cup) thick crème fraîche
- 1 tsp fresh thyme
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 tbsp butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1.5 kg (3.3 lb) of yellow onions and slice them into thin half-moons. It’s a lot, but they cook way down.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Heat 60 g (2 oz) of unsalted butter and 2 tbsp of olive oil in the large sauté pan over medium-low heat. Cook the onions very gently for 30 minutes, stirring often, until soft and amber.
- Sprinkle with the brown sugar and drizzle with balsamic vinegar. Cook 15 more minutes over low heat to caramelize them lightly.
- Meanwhile, preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan. Roll the pastry to 4 mm (⅛ in) and press it into the pan.
- Prick the bottom with a fork, cover with parchment and pie weights or dried beans, and blind-bake for 10 minutes at 180 °C (350 °F).
- Remove the parchment and weights and spread the cooled caramelized onions over the crust in a thick, even layer.
- In the medium bowl, whisk the 3 eggs with the thick crème fraîche, fresh thyme leaves, salt and pepper. Stir in half the grated Gruyère.
- Pour the custard over the onions. Scatter with crumbled goat cheese and the rest of the Gruyère. Bake for 30 minutes at 180 °C (350 °F) until golden. Serve warm with a green salad.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.