Caramelised Onion

Caramelised Onion, & Parmigiano-Reggiano Cheese Tart
  • 1

    For the pastry: Rub together the butter and the flour to reach a breadcrumb-like consistency. Add the egg and mix together until it forms a neat pastry ball.

  • 2

    Wrap in clingfilm and let set in the refrigerator for an hour.

  • 3

    Once rested, take the pastry out and roll flat to approximately ¼ inch thickness, measure

  • 4

    and cut 4 square pieces (7 x 7 inches) to fit over and line a circular pastry cutter (approx. 3 inches in diameter).

  • 5

    Then blind bake each of the tart pastry cases for 12-15 minutes at 180°C.

  • 6

    For the filling: Heat the butter in a large frying pan on the stove. Add the sliced onions and garlic to the pan.

  • 7

    Cook over medium heat until lightly coloured and very soft (about 15-20 minutes).

  • 8

    Remove the mixture from the heat, and continue stirring for a few seconds while adding thyme.

  • 9

    Place the mixture into a bowl and season generously, particularly with black pepper, then set aside to cool.

  • 10

    Once cooled, add 3 egg yolks, milk (or double cream) and Parmigiano-Reggiano cheese.

  • 11

    Gently mix all ingredients together, add black pepper and pour mixture into tart pastry cases.

  • 12

    Bake in the oven at 160°C until the tart is set. Remove and serve with mixed dressed watercress.

  • It’s ready!

The perfect



Discover it CHABLIS

Served with a White Bourgogne wine: Chablis or Hautes Côtes de Beaune.

Tasting tip

Discover the aromas of CHABLIS

  • Serves4 people
  • Preparation time25 min


50g butter
4 large white onions, diced
275ml warmed milk (or double cream)
85g finely grated Parmigiano-Reggiano cheese
3 large egg yolks
5 large egg whites
Salt and freshly ground pepper, to season
For the pastry:
600g flour
300g butter
1 egg