Carmelized Onion Tart

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My carmelized onion tart is buttery, flaky, and filled with a creamy flavorful filling. It is elegant enough for dinner parties but easy enough for busy weeknights.

I love decadent side dishes like my loaded mashed potato casserole, hushpuppies, and mashed potato cakes. Another side dish I cook often is this onion tart. It tastes like French onion soup but is easy to slice and eat while mingling with guests. The slow cooked onions become so sweet and flavorful, and the filling is rich without every feeling heavy.

Why This Recipe Works: A Sprinkle of Food Science

1. Use Cold Butter and Water: This keeps the crust flaky not greasy.
2. Blind Bake the Dough: This prevents it from getting soggy.
3. Dock the Crust: This allows the steam to escape so it doesn't puff up.

Ingredient Notes and Shopping Tips

• Flour: Measure your flour by spooning it into the measuring cup and leveling with a knife. Avoid dipping your cup into the flour. This can cause you to overmeasure leading to a dry crumbly crust.
• Butter: Unsalted is preferred, but any will work. Be sure it is cold as this helps make the crust nice and flaky.
• Water: Be sure your water is cold to prevent the butter from melting too early. We want small pockets of fat which will melt into flaky layers in the oven.
• Egg Yolk: This adds richness and a forgeous color. Easily seperate the white from the yolk by cracking the egg into a bowl. Then use an empty clean water bottle to suction up the yolk. This works every time!
• Onions: I know this sounds like a lot of onions but don't worry they'll cook down. I like using yellow or white onions. Avoid Vidalias which contain too much water.
• Milk: Use whole milk for the best results.
• White Pepper: If you don't mind black specks you can cerainly use black too.
• Cheese: Shred your own if possible, it will melt more smoothly. I used Gruyere for that classic French onion soup combo. You could substitute swiss, mozzarella, or even gouda.

Krystle's Tips: Steal My Culinary School Secrets

1. Slice Onions Evenly: Aim for similiar size slices. This prevents some slices for burning while others are underdone.
2. Don't Overmix: Overworking the dough can cause too much gluten to develop leading to a tough crust.
3. Chill Your Dough: The cold butter melts more slowly which helps it stay flaky. Chilling also helps the flour hydrate and relax to reduce shrinkage.

Serve With

Ritz Chicken

Beef Stew

Potato Chip Chicken

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