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Amazing 8-Serving Caramelized Onion and Gruyere Tart

Caramelized Onion and Gruyere Tart
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This savory Caramelized Onion and Gruyere Tart makes an elegant appetizer or side dish. You will love the deep, sweet flavor of slow-cooked onions paired with nutty Gruyere cheese in a flaky crust.

Ingredients

Scale
  • 1 sheet refrigerated pie crust
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine or chicken broth
  • 1 cup grated Gruyere cheese
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch tart pan with a removable bottom.
  2. Roll out the pie crust and gently press it into the tart pan. Trim any excess dough. Prick the bottom all over with a fork.
  3. Melt the butter in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper.
  4. Cook the onions slowly, stirring occasionally, for 30 to 40 minutes until they are deeply golden brown and sweet. This slow cooking builds the flavor.
  5. Stir in the fresh thyme and cook for 1 minute more. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid evaporates. Let the mixture cool slightly.
  6. Spread the caramelized onion mixture evenly over the bottom of the prepared crust.
  7. Sprinkle the grated Gruyere cheese over the onions.
  8. In a small bowl, whisk the egg. Drizzle the beaten egg evenly over the cheese layer.
  9. Bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Let the tart cool in the pan for 10 minutes before removing the outer ring. Slice and serve warm.

Notes

  • Patience is key when caramelizing onions; low and slow heat prevents burning and brings out their sweetness.
  • You can substitute Gruyere with good quality Swiss cheese or Emmentaler.
  • This tart tastes wonderful served slightly warm or at room temperature.

Nutrition

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