French Onion Tarte Tatin 🧅❤️ Elegant and surprisingly simple, this tarte is easy to make and perfect for entertaining.
If you enjoyed this recipe, try the Shallot Tarte Tatin.
Why You’ll Love French Onion Tarte Tatin
This tarte makes a beautiful appetizer or side. I often prepare it when hosting because it consistently impresses guests, and it’s ideal for holiday gatherings. Slow browning of the onions and shallots deepens the flavor, creating a sweet, caramelized base that pairs beautifully with cheese and a glossy glaze.
How To Prepare French Onion Tarte Tatin
Prepare the shortcrust: combine flour, butter and salt in a food processor and pulse while adding cold water one tablespoon at a time until the dough is crumbly. Shape into a flat disk, wrap and chill for at least 2 hours.
Caramelize the aromatics: in a wide saucier, warm a little olive oil and add the shallots, red onion and sliced yellow onion. Brown gently over medium-low heat for about 20 minutes. Season with a pinch of salt, then add the wine, beef stock, balsamic, cayenne, nutmeg and thyme. Continue cooking over medium-low, stirring regularly, until most of the liquid has been absorbed, about 10 minutes. Finish the mixture with one tablespoon of butter.
Assemble: roll out the chilled crust to fit your pan. Trim and fold the edges slightly, prick the surface with a fork, and spread the grainy Dijon mustard over the top.
Caramel base: melt 2 tablespoons of butter in a 10-inch skillet and sprinkle in the sugar. Arrange the onion wedges in the skillet and cook for 6–8 minutes until the sugar turns golden. Tuck the reserved caramelized onions into gaps between wedges and cook another 1–2 minutes. Scatter the grated Gruyère over the onions and cover with the prepared crust.
Bake at 400°F (about 200°C) for 35–45 minutes, until the pastry is golden and the filling is bubbling.
Make the glaze: simmer the red wine, balsamic and beef stock until reduced to about one-third. Remove from heat and whisk in the cold butter to create a glossy finish.
Finish: invert the tarte tatin onto a serving plate while still warm—do this promptly so the caramel doesn’t harden and stick. Brush with the glaze, sprinkle with chopped chives, and serve.
Substitutions and Variations
- You can use only shallots for a milder, sweeter result.
- Swap Gruyère for any melting cheese you prefer, such as Comté, Emmental or a sharp cheddar for a different flavor profile.
- If you prefer not to use wine, increase the broth or use a dealcoholized wine alternative.
- Garnish with herbs you have on hand—chives, thyme or parsley all work well.
Chef Nadia’s Tip
Add the cold water one tablespoon at a time when making the pastry so the dough comes together without becoming too wet.
Similar Recipes
Appetizers
Shallot Tarte Tatin
Sides
French Onion Bread
Mains
French Onion Orecchiette
Appetizers
French Onion Tart
Common Questions
I typically use Emmi Gruyère for its nutty, melting quality.
Shallots are a great substitute for onions and give a sweeter, more delicate flavor.
Yes. Any good melting cheese—Comté, Emmental or a sharp cheddar—works well.
Yes. Increase the broth or use a dealcoholized wine if you prefer not to cook with alcohol.
French Onion Tarte Tatin
Ingredients
- 3 large yellow onions, 2 cut into thick wedges and 1 sliced
- 2 shallots, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup beef stock
- 2 tbsp balsamic vinegar
- 1/3 cup red wine
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 2 tbsp chives
- Salt and pepper, to taste
- 3 tbsp unsalted butter
- 3 tbsp cane sugar
- 1 cup Gruyère, grated
- 1 tbsp grainy Dijon mustard
Shortcrust
- 2 cups flour
- 8 tbsp butter
- 6 tbsp cold water
- 1 tbsp salt
Glaze
- 1/2 cup red wine
- 1/2 cup beef stock
- 1 tbsp balsamic vinegar
- 4 tbsp cold butter
Instructions
- Add flour, butter and salt to a food processor and pulse while adding cold water, 1 tbsp at a time, until the dough is crumbly. Form into a disk and refrigerate, covered, for at least 2 hours.
- In a saucier, cook shallots, red onion and sliced yellow onion in a little olive oil over medium-low heat for about 20 minutes. Add a pinch of salt, then the wine, stock, balsamic, cayenne, nutmeg and thyme. Cook, stirring often, until most liquid is absorbed, about 10 minutes. Stir in 1 tbsp butter to finish.
- Roll out the chilled crust to fit your pan, fold the edges slightly, prick with a fork and spread the Dijon mustard over the surface.
- Melt 2 tbsp butter in a 10-inch skillet and sprinkle in the sugar. Arrange onion wedges and cook 6–8 minutes until the sugar turns golden. Fill gaps with the caramelized onion mixture and cook 1–2 more minutes. Sprinkle with Gruyère and cover with the prepared crust.
- Bake at 400°F for 35–45 minutes, until the pastry is golden and the filling is set.
- For the glaze, boil the wine, balsamic and stock until reduced to about one-third. Remove from heat and whisk in cold butter.
- Invert the tarte tatin onto a plate while still warm so the caramel doesn’t harden to the pan. Brush with glaze, garnish with chives, and serve.
Nutrition
Nutrition information is an estimate and should be used as a guide only.