Savory French Onion Tart

Feeling like something fancy and savory tonight? Grab this French Onion Tart! You get soft, thinly sliced onions with gooey Gruyère cheese and herby goodness all in one bite. It's a fun take on a classic from France and totally tasty.

INGREDIENTS

• Sweet Onions: 1 ¼ lbs (about 3 medium), sliced thin for the filling.
• Gruyère Cheese: 1 cup, shredded for the cheesy kick.
• Cold Unsalted Butter: 12 tablespoons (1 ½ sticks), diced to get that flaky crust.
• All-Purpose Flour: 2 cups, for your tart base.
• Ice Water: ½ cup, to pull the dough together fast.
• Unsalted Butter: 3 tablespoons, diced for topping things off.
• Kosher Salt: 1 teaspoon, to season onions and your crust, plus another ½ teaspoon for taste.
• Fresh Chives: 2 teaspoons, chopped up for extra flavor.
• Sugar: 1 tablespoon, just a bit of sweetness in the crust.
• Heavy Cream: 1 tablespoon, to brush over the onions before it bakes.
• Fresh Thyme: 1 ½ teaspoons, chopped up for a pop of herb.

INSTRUCTIONS

Step 8:

Let it cool a little, then cut however you want—strips, squares, wedges. Serve it a bit warm or at room temp.

Step 7:

Pop the tart in your hot oven (400°F or 200°C) for roughly 40 minutes until the edges are golden and onions are soft. If the outside darkens too quick, just use foil to cover it.

Step 6:

Paint the onions with heavy cream, sprinkle all those little butter bits over it, and toss a little salt on top.

Step 5:

Lay the onion slices down in diagonal lines on your dough, just barely overlapping them. Toss the shredded Gruyère cheese so it reaches the edges, then sprinkle on thyme and chives.

Step 4:

Roll that cold dough into a rectangle, about 10 by 14 inches. Move it to a baking sheet lined with parchment.

Step 3:

Take your onions, peel and halve them, then slice super thin into half-moon shapes.

Step 2:

Keep adding ice water slowly and mix or pulse until it sticks together. Wrap that dough, chill it at least a half hour or stash it in the freezer if you're prepping ahead.

Step 1:

In a big bowl or your processor, mix the flour, a bit of salt, and the sugar. Throw in the cold butter chunks and blend or smash it until it looks crumbly.

Serving and Storage Tips

• Cut the tart up however you want and eat it warm or even room temp.
• This goes awesome with a little salad on the side or maybe a splash of white wine for some French flair.
• Got leftovers? Pop 'em in a closed container in your fridge and they'll be good up to 3 days.
• To crisp it up again, reheat in your oven at 350°F for like 10 or 12 minutes.

Tips from Famous Chefs

• Julia Child says to keep that dough really cold before rolling so you get a crust that's super flaky.
• Ina Garten loves to grab the best butter she can for that perfect texture and taste in the crust.
• Gordon Ramsay’s trick is a splash of balsamic while cooking the onions to give them more oomph.

VARIATIONS

• Throw in some sautéed mushrooms or caramelized leeks if you want a deeper flavor.
• Want it meaty? Sprinkle cooked bacon or crispy pancetta on your onion filling.
• If you like things lighter and even flakier, swap the dough for store-bought puff pastry.