Caramelised Red Onion Tart Tatin

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This makes an unusual carbohydrate component for a meal — so you can skip the potatoes next time you’re getting the Sunday roast ready. It’s equally delicious served simply with a salad in summer or with some soft goats’ cheese crumbled on top once you remove it from the oven. I’ve found the best pan to make this in is a 30 cm (12 in) non-stick ovenproof pan. Although it’s also lovely made as individual tarts in small blini pans — you’ll need to make four of those.


  • 50 g butter
  • 4 medium red onions, peeled and cut into 1 cm(½ in) slices
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons sugar
  • 250 g(8 oz) puff pastry


    Preheat oven to 200°C/400°F/Gas Mark 5. Grease the bottom of a pan with the butter and lay the onion slices in it. Place over a moderate heat and fry until onions are coloured, then gently turn over, scatter with the thyme and sugar and cook again until onions are coloured and softening.

    Meanwhile, roll pastry out to a circle about 32 cm(13 in) round and about ½ cm(¼ in) thick. Once onions are done, lay pastry on top, tucking sides in. Bake until pastry is puffed and golden, about 15—20 minutes. Remove from oven and gently shake the pan, then invert it onto a plate and tip it out.