This is fine right away, but much better if you let it age awhile—overnight is best.

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, french onion tart. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Line a baking sheet with parchment paper. A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell. This tart is a plain onion tart with no cheese in it.

French Onion Tart is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. French Onion Tart is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have french onion tart using 17 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make French Onion Tart:

1. Prepare 1 tbsp extra virgin olive oil
2. Make ready 1 tbsp butter
3. Make ready 2 lb yellow onions, peeled & sliced thin
4. Prepare 2 sprigs fresh thyme - leaves removed & stems discarded
5. Take 1 Sea salt and freshly ground pepper, to taste
6. Take 1 large egg, lightly beaten
7. Prepare 1 tsp sherry vinegar
8. Make ready 1 ½ cup beef, vegetable or mushroom broth
9. Take 2/3 cup (2 oz.) Gruyere cheese, shredded
10. Get 1 ½ cup cream or half and half
11. Make ready For the cheese pastry crust
12. Take 1 ¾ cups (110 grams) whole wheat pastry flour
13. Get 1 ¼ tsp. (2 grams) fine sea salt
14. Prepare 1 ¼ tsp. paprika
15. Make ready 1 cup (3 oz.) Gruyere cheese, shredded
16. Get 4 Tbsps. (2 oz.) very cold butter, shredded using a box grater
17. Get 1 to 2 Tbsps. cold seltzer

For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever. If you like onion tart I think this recipe will suit you. Very tasty but a more work than the recipe implies.

Steps to make French Onion Tart:

1. To make the filling: Heat the olive oil and butter in a heavy-bottomed pot over medium-high heat.
2. Add the onions and sauté for 2 minutes.
3. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.
4. Prepare the crust: Add the flour, salt, and paprika to the bowl of a food processor.
5. Pulse once or twice to mix the dry ingredients
6. Add the cheese and butter, and then pulse a few times until it forms a sandy-looking mixture
7. Add 1 Tbsp. of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 tsp. at a time (you may not need the entire 2 Tbsps.),and continue to pulse until you have a ball of dough.
8. Turn the dough out onto an un-floured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
9. Preheat the oven to 400ºF
10. Filling continued: Remove cover from the pot of onions, raise heat to medium, and add the thyme and season with salt and pepper.
11. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot,until onions turn golden brown, about 30 to 35 minutes.
12. When onions are golden and very tender stir in the sherry vinegar and broth of choice. Cook and stir until most of the broth has vaporized.
13. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl
14. NOTE: Let cool a bit before adding cream/egg mixture
15. Crust continued: Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle.
16. Peel the top parchment layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides, leaving a 1-inch high crust.
17. Filling finish: To finish the filling, in a small bowl beat the egg and cream (half and half) together, and then add the mixture to the bowl with the onions. Stir to mix well.
18. Overall finish:Pour mixture over the tart crust and spread to the edges. Sprinkle cheese on top. Bake for 25 minutes, until slightly puffed and golden.Remove from oven and let cool for 5 to 10 minutes before slicing.

Between frying the bacon, sauteeing the onions (you will want them almost carmelized, so it takes. It is a Provencal onion tart layered with anchovies, olives, and herbs. It is recommended to cut Pissaladière into rectangular pieces before serving. It works as a perfect appetizer. While cooking the onions, be very gentle and careful.

So that is going to wrap it up with this exceptional food french onion tart recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!