Onion Tarte Tatin

Onion Tarte Tatin

5 onions

4 tablespoons butter

1/2 teaspoon salt

teaspoon dried thyme

1/3 cup dry vermouth


1 sheet of puff pastry

parmesan cheese, for garnish




Preheat oven to 400 degrees. Cut onions in half crosswise, and fit them snugly into an oven proof pan, cut sides down. (Feel free to add more onions if you need them to fit tightly in the pan) Put onions aside. Place the pan over medium high heat, and melt the butter. Place the onions in the pan, cut side up for about 10 minutes. They should start to caramelize. Then turn the onions over gently so that they are cut side down. sprinkle with thyme, salt, vermouth, and pepper. Allow the vermouth to cook away slightly. Then cover the onions with a lid and put in the oven for 20 minutes.



While the onions cook and soften in the oven, roll out the puff pastry slightly so that it will fit the pan. (I cut mine in a circle so that it would fit better into the pan.) Once the onions are done remove them from the oven and carefully lay the puff pastry over the onions. Tuck the dough around the sides of the onions. Then return the pan to the oven for another 20-25 minutes until the pastry is golden brown. Remove from the oven and allow the tart to cool for a few minutes before turning out carefully over a wooden board or platter. Garnish with grated parmesan cheese, and serve.