French Onion Soup Tarte Tatin Recipe

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French Onion Soup Tarte Tatin Recipe
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For a more savory take on tarte Tatin, turn to the hearty, classic bistro soup and caramelize onions instead of apples.

I tested with both throughout the recipe development process, and tasters unanimously preferred tarts made with pie dough over puff pastry. The pie dough tarts were more cohesive; the crust has structure and a pleasant chew, and it melds seamlessly with the caramelized onions and melty Gruyère cheese.

When the onion caramel is combined with an intense restaurant-style jus, everything works together—the sweetness of the caramel balanced by the savory intensity of the ultra-reduced, wine-fortified stock. This quick at-home version ended up being too sweet, because store-bought chicken stock doesn't have enough savory intensity to stand up to the caramel. This tart wasn't meant to be dessert, so I ditched the onion caramel.

After a light seasoning of salt and pepper, I arrange the onion wedges in a tight formation in the skillet, making sure they are in even contact with the pan. Arranging them in an unheated pan is way easier than trying to nestle in the onions after melting the butter and sugar together in a skillet. As you may have noticed in one of the photo collages above, I tested tarts using Stella's to see if it would lead to deeper flavor and more even caramelization.

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