Red onion tarte tatin

Red onion tarte tatin

Total: 1 hr 3 min. | Active: 28 min.
Nutritional value / person: 444 kcal
, Fat: 22 g
, Carbohydrate: 54 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g sugar
500 g red onions, quartered
1 tbsp lemon thyme
1 tsp fennel seeds, finely crushed
1 tbsp balsamic vinegar
25 g butter, cut into small pieces
¾ tsp salt

Tarte tatin

1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)

Return to the oven

1 tbsp lemon thyme
a little sea salt
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For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper

How it's done

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Spread the sugar in the prepared tin. In the centre of an oven preheated to 220 °C, caramelize the sugar for approx. 8 mins. until light brown, then remove from the oven. Mix the onions, thyme, fennel seeds and balsamic, spread on top of the caramel along with the butter, season with salt.


Approx. 20 mins. in the centre of the oven. Remove the tart from the oven.

Tarte tatin

Roll out the pastry, prick firmly with a fork and place loosely over the onions. Make a rim between the onions and the edge of the tin.

Return to the oven

Bake for approx. 15 mins. Remove, leave to stand for approx. 2 mins., tip out carefully onto a cake plate, remove the baking paper. Sprinkle the tart with the thyme leaves and season with salt, serve warm.

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