@FoodMyMuse’s French Onion Tarte Tatin is a delicious, luxurious holiday appetizer inspired by our new Rhöne color. ✨ Here’s how to make it.
10.25″ Signature Skillet in Rhöne:
2qt. Stainless Steel Saucier:
Ingredients:
3 large yellow onions (2 cut into thick wedges as shown in the video and 1 sliced)
2 shallots (thinly sliced)
1 large red onion (thinly sliced)
1/3 cup beef stock
2 tbsp balsamic vinegar
1/3 cup red wine
½ tsp nutmeg
½ tsp cayenne pepper
½ tsp dried thyme
2 tbsp chives
Salt/pepper to taste
3 tbsp unsalted butter
3 tbsp cane sugar
1 cup grated gruyere
1 tbsp grainy Dijon mustard
Shortcrust:
2 cups flour
8 tbsp butter
6 tbsp cold water
1 tsp salt
Glaze:
½ cup red wine
½ cup beef stock
1 tbsp balsamic vinegar
4 tbsp cold butter
Directions:
1. Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hrs.
2. Add the shallots, red onion and sliced yellow onion to your saucier with a bit of olive oil, brown on medium low for 20 min. Add a pinch of salt, wine, stock, balsamic, cayenne, nutmeg and thyme. Cook on medium low, stirring often until most of the liquid is absorbed, about 10 min. Finish with 1 tbsp butter.
3. Roll out the crust and cut to fit the pan, fold edges a bit, pierce with a fork and rub the Dijon on it.
4. Spread the 2 tbsp butter onto the 10 inch skillet & add sugar. Arrange onion wedges as shown in video. Brown for about 6-8 min or until the sugar becomes golden. Fill in the gaps of the onion wedges with the caramelized onion, cook 1-2 min. Top with gruyere and the crust.
5. Bake at 400F for 35-45 min.
6. Boil the wine, balsamic and stock for the glaze until reduced to 1/3. Turn heat off and whisk in cold butter.
7. Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add the glaze and chives, and enjoy!