Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)
This rustic and comforting dish delivers a delightful balance of sweet and salty flavors, and is perfect as an elegant appetizer, a light lunch, or a satisfying dinner. Indulge in the timeless charm of this Eastern French classic!
This French Onion Tart, known as “Tarte à l’Oignon” or “Zwiebelkueche”, is a cherished specialty from Alsace in eastern France. This classic dish is a staple in the menus of local winstubs (Alsatian bistros) and is equally popular in home kitchens.
As with many traditional recipes, there is no single definitive version of the Alsatian Onion Tart. Every chef and home cook like to add their own twist on it, with their cheese, herb or spice of choice. However, most variations share 3 essential components: a crisp and buttery pie crust, a generous amount of caramelized onions and a savory custard poured over the top.
- 2 cups (260g) all-purpose flour
- 1 tsp salt
- 2/3 cup (150g) cold unsalted butter, cut into small cubes
- 4 tbsp (60ml) ice cold water
- 3.3 lbs (1.5 kg) onions
- 1/2 cup (115g) unsalted butter
- 2/3 cup (158ml) white wine
- ½ cup (125ml) whole milk (whole or 2% m.f)
- ½ cup (125ml) heavy cream
- 3 large eggs, at room temperature
- 1 tsp caraway seeds
- ¼ tsp salt
- ¼ tsp black pepper
- 1/2 cup (50g) Gruyère cheese, grated