epicurious4.2
French Onion Tart
With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat to 400°. Combine 1½ lb. onions (about 4 small), preferably yellow, halved, thinly sliced, 3 Tbsp. unsalted butter, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large Dutch oven or other heavy pot over medium, cover, and cook, stirring occasionally, until onions are softened and translucent, 9–⏱️ 11 minutes. Uncover and continue to cook, adding splashes of water (up to ½ cup) and stirring and scraping bottom of pot often, until deep golden brown, 15–⏱️ 20 minutes.
½ lb. onions (about 4 small), preferably yellow, halved, thinly sliced1. unsalted butter3 Tbsp
2
Remove pot from heat and stir 1 garlic clove, finely chopped, 2 tsp. sherry vinegar or red wine vinegar, 2 tsp. Worcestershire sauce, 1 tsp. freshly ground pepper, and 2 oz. Gruyère, coarsely grated, into onion mixture. Taste and season with more salt if needed; set aside.
. sherry vinegar or red wine vinegar2 tsp. Worcestershire sauce2 tsp. freshly ground pepper1 tsp. Gruyère, coarsely grated, divided4 oz
3
Meanwhile, if using a 14-oz. package of frozen puff pastry, cut dough in half and roll 1 half into a 10x8" rectangle on a piece of parchment paper; reserve remaining half for another use. If using a 17.3-oz. package of frozen puff pastry, roll out 1 sheet on a piece of parchment paper just to smooth out creases.
4
Lightly score a ½" border around edges of rolled out pastry (you don’t want to cut very deeply; just leave a light mark), then prick in a few spots with a fork, staying within border. Slide pastry with parchment paper onto a large baking sheet. Bake until puffed and golden, 15–⏱️ 18 minutes. Remove crust from oven and immediately press down on space within border with a kitchen towel to flatten slightly.
5
Using an offset spatula, spread 1 Tbsp. Dijon mustard evenly over pastry, staying within border. Spoon reserved onion mixture over mustard and smooth out evenly over surface. Scatter remaining 2 oz. Gruyère, coarsely grated, on top.
. Dijon mustard1 Tbsp. Gruyère, coarsely grated, divided4 oz
6
Bake tart until pastry is golden brown and cheese is melted, 10–⏱️ 15 minutes. Let cool ⏱️ 5 minutes, then cut tart into squares and top with chopped chives.
Chopped chives (for serving)
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