French Onion Soup Tarte Tatin

French Onion Soup Tarte Tatin

We can’t get enough of this savory twist on the French dessert pastry—the cast-iron skillet helps the onions caramelize and become deliciously sweet.



  • 1 cup All-purpose flour
  • 1/4 cup cold un salted butter
  • cubed Pinch of kosher salt
  • 1 Egg
  • 2 tbsp ice water


  • 6 cups thinly sliced mix onions, see note
  • 2 tbsp Butter 
  • 1/3 cup toasted Pine Nuts
  • 2 tsp fresh parsley
  • Garnish  ground black pepper and salt TT
  • 1/2 cup grated Parmigiano Reggiano 
  • 2 tbsp Balsamic Glaze 




1. In a food processor, pulse the flour and salt to combine. Add the butter and pulse briefly until the butter pieces are the size of peas.

2. Add the egg and water. Pulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough from the food processor and shape into a disc. Wrap with plastic and refrigerate for 30 minutes.

3. With the rack in the middle position, preheat the oven to 200°C (400°F).


1. In a 25-cm ovenproof non-stick skillet or cast Iron over medium heat, cook the Mix onions in the butter until golden-brown, about 15 minutes. Then add half of toasted Pine Nuts. 

2. Season with salt and pepper. Deglaze with the Balsamic Glaze . Remove from the heat and let cool while you roll out the dough. Add the Parmigiano Reggiano cheese. Adjust the seasoning.


1. On a lightly floured surface, roll out the dough. Cut out a circle the same size as the skillet.

2. Lay the circle over the onions in the skillet. Transfer the skillet to the oven and bake until the crust is golden-brown, about 30 minutes.

3. Invert onto a wooden cutting board, carefully detaching any onions stuck to the bottom of the skillet. Cut into wedges. Garnish with fresh Parsley, Cheese, Half of toasted Pine Nuts and serve.

 note: used white onion- red Onion -yellow onion and Shallot

This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.

The tart is best enjoyed the same day it is made. The pie dough round can be made in advance, and refrigerated for up to 24 hours. The caramelized onion mixture can be made up to 3 days in advance, and refrigerated in an airtight container; bring to room temperature before using.


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