French Onion Tarte Tatin

French onion soup, French onion grilled cheese, French onion pasta... FRENCH ONION TARTE TATIN!

1.5 hours cook

Serves 4

Ori Goldberg
Onion.jpg

Ingredients

  • 1puff pastry sheet
  • 4 tbspunsalted butter
  • 8brown onions
  • 2 tspsalt and ground pepper
  • 2 tsp fresh thyme
  • 50mlbrandy (white wine, cider can be used)
  • 100mlbeef stock
  • 75ggruyere, grated
  • handful of chives, finely chopped
  • 1 egg (for egg wash)

This space is for the biggest of onion fans! Soft wedges of charred onion, jammy caramelised onions, oozing gruyere and puff pastry. It's absolutely everything you want from French onion soup, just less soupy!

Method

  • Let's get those onions caramelised. In a saucepan, add a generous knob of unsalted butter, and 4 sliced onions. Add salt and pepper, and a bit of thyme, and cook these down for a minimum of 45 minutes on low.
  • In the pan we'll be making our tart, add the 4 tbsp of butter, and begin to melt. Cut 3 onions into quarters, and 1 in half, and arrange the quarters around the edge of the pan. Place the halved onion in the middle and sear of medium high for 10 minutes. After this add the brandy and stock, and cook down for another 10 minutes.
  • Turn off the heat, and add the caramelised onions on top of the onions in the pan. To this add the grated gruyere, and cover with our puff pastry sheet pocking a hole in the middle. (Top Tip: if you want an extra puffed crust, fold the puff pastry sheet in half, and roll it out to the size of your pan or dish. This will add a few more layers to your pastry.)
  • Brush with egg wash and bake in a preheated oven at 180°c, for 30/45 minutes, until the pastry has risen and become golden brown in colour.
  • Flip and serve with a handful of chopped chives!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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