Caramelized Red Onion Tart
When I was thinking about how to incorporate red onions into my 1000th Post Party menu, I decided to search foodgawker. When I saw this Caramelized Red Onion Tart, I was instantly drawn in by how pretty it was. As I read the recipe, I became more intrigued by how delicious it sounded!
Caramelized onions make everything taste better. And this tart is basically caramelized onions mixed with fresh thyme piled on top of a flaky buttery pie crust. What is better than that?!? This recipe was the surprise hit of the night. Multiple people said it was their favorite thing. And it was definitely my favorite savory treat. I will definitely be making this again!
One Year Ago: Cinnamon Banana Bread and Roasted Banana Soft Serve
Two Years Ago: Lemon Raspberry Layer Cake
Four Years Ago: Peanut Butter Chocolate Chip Cookies
Caramelized Red Onion Tart
Caramelized red onions make this savory tart beautiful and delicious!
Yield: Serves 8
Ingredients:
For the Pie Crust
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
For the Tart
4 Tbsp butter
6 tsp sugar
1 pound red onions, cut in wedges
3 Tbsp red wine vinegar
2 Tbsp fresh thyme leaves
Salt
Pepper
Directions:
For the Pie Crust
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
For the Tart
Put the butter and sugar in a frying pan and let them melt until well combined.
Add the red onion wedges and cook them on a slow fire for 10 to 15 minutes, stirring until caramelized. Add the vinegar and thyme, salt and pepper and let the onions cook till the liquid is fully absorbed.
Roll out your pie crust in a round shape and keep it aside.
Preheat oven to 350 F.
Cover the base of the springform pan with baking paper and put onions on it.
Cover them with the pie crust circle and tuck the pastry well on the sides.
Bake for 20-25 minutes (or until golden).
When ready take it out of the oven and let it rest for 10 minutes so that the juices dry and caramelize. Then flip over and serve.
Pie Crust recipe from Smitten Kitchen, originally from Martha Stewart. Tart recipe from Manu's Menu
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
love,
cathy b.
I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!
I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!
i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!
Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!
I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.
home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂
definitely looks better than the “traditional” version!!
Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!
everything’s better homemade!
This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).
Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.
beantownbaker — November 24th, 2013 @ 5:51 pm
Isn’t it great?!?