Caramelized Onion and Gruyere Tart: A Savory Delight for Summer Gatherings

I’ve included some videos below for those who prefer to watch rather than read.

A caramelized onion and Gruyere tart is a delicious savory dish that combines sweet, slow-cooked onions with nutty cheese in a buttery crust. You can make this elegant tart at home with just a few simple ingredients. It’s perfect for brunch, lunch, or as an appetizer for dinner parties.

To make this tart, you’ll cook sliced onions over low heat until they turn golden brown and sweet. Then you’ll spread them in a tart shell with Gruyere cheese and bake until the crust is crisp and the cheese is melted. The result is a rich, flavorful tart that’s sure to impress your family and friends.

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make a delicious caramelized onion and gruyere tart:

• 1 pre-made pie crust (or make your own)
• 3 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup grated gruyere cheese
• 3 eggs
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Can’t find some ingredients? No worries! Try these swaps:

• Swap gruyere for swiss or fontina cheese
• Use half-and-half instead of heavy cream
• Replace fresh thyme with 1/4 teaspoon dried thyme

For a twist, add 1/4 cup crumbled bacon or 1 tablespoon balsamic vinegar to the onions while cooking.

Remember, the key to this tart is patience when caramelizing the onions. Low and slow is the way to go for that sweet, rich flavor!

Instructions

Preheat your oven to 375°F (190°C). Start by cooking bacon pieces in a large pan until crispy. Set them aside and keep some of the grease.

In the same pan, add butter and sliced onions. Cook on medium heat for 10 minutes, stirring often. Lower the heat and cook for another 40 minutes until caramelized. Add salt and pepper.

Roll out your pastry and place it in a tart pan. Prick the bottom with a fork and bake for 15 minutes with pie weights. Remove weights and bake 5 more minutes until golden.

Sprinkle Gruyère cheese on the crust. Spread caramelized onions on top. Mix eggs, cream, and thyme in a bowl. Pour this mixture over the onions.

Top with more Gruyère and the bacon pieces. Bake for 25-30 minutes until the filling sets and the top turns golden brown.

Let the tart cool for a few minutes before serving. Enjoy your delicious creation!

Tips, Tricks & Storing

Use a sharp knife to cut your onions thinly. This helps them caramelize more evenly.

Don’t rush the caramelization process. Low and slow is the key to perfectly golden onions.

Try adding a splash of balsamic vinegar to your onions near the end of cooking. It gives them a nice depth of flavor.

Make sure your tart crust is fully cooked before adding the filling. This prevents a soggy bottom.

Let the tart cool for 10-15 minutes before slicing. This allows the filling to set and makes for cleaner cuts.

Store leftover tart in the fridge for up to 3 days. Cover it tightly with plastic wrap or put it in an airtight container.

To reheat, pop individual slices in the oven at 350°F for about 10 minutes. The microwave works too, but the crust might get soggy.

Freeze unbaked tarts for up to 3 months. Wrap them well in plastic and foil. Thaw in the fridge before baking.