Caramelized Onion Tart
This caramelized onion tart is not only extremely easy to make but also equally tasty. Serve as a snack, appetizer or even as a light meal!
Equipment
- 1 Sheet Pan
Ingredients
- 1 Puff Pastry Sheet
- 2 Yellow Onions medium sized and sliced
- 11/2 cup Vegetable Broth sub with a spoon of Bouillon paste dissolved in a cup and half of water
- 3 sprigs Fresh Thyme sub with dry thyme
- 2 tablespoon Butter
- 1 cup Gruyere Shreds
- 1 tablespoon Cane Sugar
- ½ teaspoon Salt
- 2 tablespoon Dry White Wine optional
Instructions
- Remove the puff pastry sheet from the freezer to let it thaw or leave it in the fridge if it has been tawing in the fridge.
- Heat a frying pan to medium low and add the butter. Once the butter has melted, add thyme leaves from 2 sprigs of thyme or a tablespoon of dried thyme.
- After 30-45 seconds, add the sliced onions and sugar. Mix for a few seconds and let it cook for five minutes. Regularly mix the onions to ensure they don't burn.
- Add the broth in to the pan and mix well. Cover the frying pan and let it cook for 40-45 minutes. Check every 15 minutes or so to check how much liquid is left.
- When most of the liquid has cooked off, add the wine if you would like and cook for another 10 minutes while sautéing regularly.
- If you are kipping the wine, let the broth cook off completely. By this time the onions would have completely caramelized and browned. Turn off the heat and keep the cooked onions aside.
- Heat the oven to 400 deg F. Place the puff pastry sheet on a sheet pan and score with a knife to create a "border" around the sheet. Sprinkle half the gruyere cheese within this "border" .
- Spread the caramelized onions on top of the cheese. Sprinkle the remaining cheese on top of the onion layer. Bake in the oven for 10-12 minutes until the cheese has melted and the puff pastry has browned.
- Remove and slightly cool before topping with remaining thyme. The tart is ready to serve.