Good Housekeeping UK//Hearst Owned

Onion tatin

Name: Onion tatin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 320 g ready-rolled puff pastry; about 800g (1lb 12oz) medium-sized red onions; 25 g (1oz) butter; 1 tbsp. olive oil; 1 tsp. caster sugar; 3 thyme sprigs, leaves picked, plus extra to garnish; 100 mL (3 1/2 fl oz) port; 1 garlic clove, crushed; a 23cm (in) ovenproof frying pan

This tart can be served as a vegetarian option or as an additional side.

By The GH Kitchen TeamPublished: 07 January 2016

Jump to recipe

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Cal/Serv:

390

Ingredients

320 g ready-rolled puff pastry
about 800g (1lb 12oz) medium-sized red onions
25 g (1oz) butter
1 Tbsp. olive oil
1 tsp. caster sugar
3 thyme sprigs, leaves picked, plus extra to garnish
100 ml (3 1/2 fl oz) port
1 garlic clove, crushed

You'll also need

a 23cm (in) ovenproof frying pan

Directions

1. Step 1
  Unroll the pastry and cut out a circle 1cm (½ in) larger in diameter than the rim of your frying pan. Transfer pastry to a baking sheet and chill until needed. Preheat oven to 190°C (170°C fan) mark 5.
2. Step 2
  Peel and cut onions into equalsize wedges through the root (this will help keep layers together).
3. Step 3
  Melt butter, oil and sugar in the frying pan. Take o heat and arrange onions in concentric circles, with a cut side down. Return pan to medium heat and fry for 10-12min until onions are beginning to caramelise on the underside (try not to disturb wedges or they’ll lose their shape).
4. Step 4
  Add thyme leaves, port, garlic, and plenty of seasoning. Bubble for 3min, then remove from heat and cool for 10min.
5. Step 5
  Carefully cover onions with the pastry circle, tucking pastry down into the sides. Make a few small slits in the pastry with a sharp knife to allow steam to escape.
6. Step 6
  Put pan into the oven for 20-25min or until pastry is puffed and golden. Rest it at room temperature for 5min, then carefully invert on to a board or plate. Garnish with more thyme, if you like, and serve hot or at room temperature.

Per Serving:

Calories: 390
Fibre: 4 g
Total carbs: 34 g
Sugars: 15 g
Total fat: 22 g
Saturated fat: 11 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time