onion tart

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee perfect little appetizers! They're made with puff pastry and take no time at all to whip up! These are the perfect appetizers to serve your guests this holiday season.

Gruyere, Mushroom, & Caramelized Onion Bites

salted butter, divided

vegetable oil, divided

crimini

yellow onions, thinly sliced

thyme

sugar

balsamic vinegar

garlic powder

salt and pepper,

gruyere cheese

(1 pound) frozen puff pastry, thawed

egg, lightly beaten

MUSHROOMS: In a large cast iron skillet over...

MUSHROOMS: In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.

CARAMELIZE: Heat the remaining 3 tablespoons of butter...

CARAMELIZE: Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.

PREP: Position two racks in the upper and...

PREP: Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

FILL AND BAKE: Using a knife or a...

FILL AND BAKE: Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Prick the puff pastry using a fork in the center. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

Marcus Wareing&#8217;s roasted onion tarte tatin makes a hero of the humble onion. Serve the rich, sticky tart with a dollop of cheddar mascarpone. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22). Sweet tooth? Check out our classic apple tarte tatin. &nbsp;

Roasted onion tarte tatin with cheddar mascarpone

all-butter puff pastry

flour

unsalted butter, cubed

onions,

caster sugar

tbsp sherry vinegar

Worcestershire sauce (or Henderson’s Relish for vegetarians)

star anise

thyme sprigs,

For the cheddar mascarpone

mature cheddar, grated

mascarpone

You’ll also need

20-23cm ovenproof frying pan

Roll out the puff pastry on a lightly floured worksurface to 3-4mm thick, then use a roughly 24cm diameter plate as a template to cut the pastry into a circle. Put the pastry disc in the fridge to chill until needed.

Put a large ovenproof frying pan over a high heat and add 25g of the butter. Once it begins to foam, put the onions in the pan cut-side down and season. Cook for 4-5 minutes until the flat surfaces of the onions are well browned. Remove from the pan and cool. Once cool, remove any dry layers of onion/skin and discard. Keeping a small piece of root attached, slice each onion half lengthways into 2 wedges.

Heat the oven to 170°C fan/gas 5. Clean the frying pan, then put it over a medium heat. Once hot, add the caster sugar and cook slowly for 5 minutes, swirling it gently if necessary to help it melt but not stirring, until you have a deep amber caramel. Just before it begins to smoke, turn off the heat, then deglaze the pan with the vinegar and Worcestershire sauce. Keep stirring gently. Once the liquids are incorporated, add the remaining cubed butter and whisk until emulsified. You may find it easier to add the butter in small batches to keep the caramel from splitting. Allow the caramel to set for 5 minutes.

Once the caramel has set, scatter the star anise and thyme sprigs evenly over it. Arrange the onion quarters on top of the caramel in a circle around the edge of the pan, then in the centre of the pan in the same pattern. Keep the onion quarters as close together as possible as they will shrink during cooking. Remove the puff pastry disc from the fridge and place it over the arranged onions, using a spoon to tuck the pastry in and around the inside edges of the frying pan. Make 6 tiny cuts evenly over the top of the pastry – this will allow any steam to escape while the tarte is baking.

Bake in the oven for 35-40 minutes until the pastry is evenly risen and golden brown. Remove from the oven and allow to cool for 10 minutes.

While the tarte cools, put the ingredients for the cheddar mascarpone in a food processor or blender and whizz for 30 seconds until you have a thick, smooth cream.

To finish the tarte, run a small knife around the inside of the pan to ease away the pastry. Place a large serving dish on top of the pan, then quickly turn the pan upside down, releasing the tarte (this needs to be done swiftly to prevent any liquid running out). Scatter over some extra thyme, then serve in slices with the cheddar mascarpone.

A tender pastry crust topped with sweet roasted onions and just a hint of herbs make this a onion tart a party favorite.

French Onion Tart

all purpose flour

tsp kosher salt

Tbsp sugar

Tbsp cold unsalted butter, diced ((1 1/2 sticks))

water

gruyere cheese, shredded ((4 oz))

tsp fresh thyme, (minced)

tsp fresh chives, (minced)

lbs sweet onions, ((about 3 medium onions))

heavy cream

Tbsp unsalted butter, (diced)

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.

Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.

With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Pastry

Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions.

Sprinkle the rolled pastry with the cheese right to the edges.

Sprinkle with thyme and chives.

Peel, halve, and very thinly slice the onions into half moons, keeping the moons intact. Place the onion half moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream.

Dot with the butter and sprinkle with salt.

Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.

Let cool slightly and cut into squares to serve. Serve warm or at room temperature.

Prepare the tart

Or Zwiebelkuchen, if you're being traditional...

German Onion Pie 

pie shell, unbaked

bacon,

yellow onion,

eggs, beaten

sour cream

salt

black pepper

caraway seeds

Cook bacon in a large skillet over medium-high heat. Remove to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon drippings in the pan.

Add onions to skillet and cook until soft, but do not brown. Reduce heat if needed. Once softened, set aside to cool.

In a medium bowl, beat the sour cream and eggs together. Add flour, salt, and pepper, and caraway seeds, and mix to combine.

Prick pie dough with a fork a few times to prevent bubbles, then spread bacon and cooked onions over the shell.

Pour sour cream mixture over the top and bake 15 minutes. Reduce heat to 350°F and bake 15 minutes more, or until top has set. Serve hot and enjoy!

This French-inspired Caramelized Onion Tart is bursting with flavor from juicy, caramelised onions, savory herbs, and sharp cheddar cheese. It&#x27;s simple to make with a homemade shortcut pastry, and pretty enough to serve at a dinner party.

Caramelised Onion Tart

WHOLEMEAL SHORTCRUST PASTRY

wholemeal flour (whole wheat, 250 grams)

butter (180 grams)

tbsp water

FILLING:

onions

tbsp balsamic vinegar

brown sugar

butter

sharp cheddar cheese (grated, 150 g)

eggs

cream (150 milliliters)

milk (50 milliliters)

tsp thyme leaves (picked)

salt and pepper (to taste)

Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.

Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.

Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.

To make the caramelised onions, heat a large frying pan over a medium low heat and add the butter before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.

In a bowl add the eggs and egg yolk along with the cream and milk and whisk to combine. Season to taste.

Place the onions in the base of the tart and spread evenly over the base. Sprinkle with the grated cheese before topping with the egg mixture. Finally, sprinkle with the remaining thyme leaves. Bake for 15 to 18 minutes or until the filling is just set.

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Top 5 onion tart recipes from across the web

The most viewed onion tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gruyere, Mushroom, & Caramelized On...

Roasted onion tarte tatin with ched...

French Onion Tart

German Onion Pie

Caramelised Onion Tart

The most viewed onion tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine