Tarte tatin aux oignons

Name: Tarte tatin aux oignons
Total time: 60 min
Yield: Serves 6
Cuisine: Loire Valley
Ingredients: 1 sheet of all-butter puff pastry (250 g / 9 oz); 1.5 kg (3.3 lb) small red onions; 100 g (3½ oz) salted butter; 100 g (½ cup) light brown sugar; 3 tbsp balsamic vinegar; 2 tbsp runny honey; 4 sprigs of fresh thyme; 1 tsp fleur de sel; 1 tsp freshly ground pepper; 100 g (3½ oz) goat cheese log (optional)

Upside-down red onion tart

⏱ 60 minServes 6Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1all-butter puff pastry250 g (9 oz)
1.5 kg (3.3 lb)small red onions
100 g (3½ oz)salted butter
100 g (3½ oz)brown sugar
3 tbspbalsamic vinegar
2 tbsprunny honey
4 sprigsfresh thyme
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
100 g (3½ oz)goat cheese logoptional

1 all-butter puff pastry 250 g (9 oz)
1.5 kg (3.3 lb) small red onions
100 g (3½ oz) salted butter
100 g (3½ oz) brown sugar
3 tbsp balsamic vinegar
2 tbsp runny honey
4 sprigs fresh thyme
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper
100 g (3½ oz) goat cheese log optional

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 Tatin pan or ovenproof cast-iron skillet (26 cm / 10 in)

1 oven

1 round serving plate wider than the pan

03 — Method

Preheat the oven to 200 °C (400 °F) fan. Take the puff pastry out of the fridge 10 minutes ahead so it’s pliable but still cold.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Peel the 1.5 kg (3.3 lb) of small red onions without cutting them, keeping the root end intact so they hold together.
Melt the 100 g (3½ oz) of salted butter in the Tatin pan or ovenproof cast-iron skillet over medium heat. Sprinkle evenly with the brown sugar and let it caramelize over low heat for 5 minutes, without stirring, until amber.
Add the balsamic vinegar and runny honey to the hot caramel and stir gently — sweet, tangy and mellow all at once.
Pack the whole onions snugly into the caramel, root end up. Scatter fresh thyme leaves between them and season with fleur de sel and pepper.
Cover and cook over low heat for 25 minutes until the onions are tender through, whole and glossy in the balsamic caramel.
Roll the puff pastry a little wider than the pan (3 cm / 1 in larger). Lay it over the onions and tuck the edges down inside. Prick with a fork so it doesn’t balloon.
Bake for 30 minutes at 200 °C (400 °F) until the pastry is golden and crisp. Let cool for just 5 minutes, then flip onto the serving plate in one go. Top with pieces of goat cheese.