Red wine onion Tarte Tatin!

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I have a weakness for Tarte Tatin sweet or savory. This Red Wine Onion Tart Tatin is rich, jammy, and flaky gorgeous alongside roasted chicken or lamb, or with arugula and goat cheese as a vegetarian main. 🍷

Red Wine Onion Tarte Tatin 🍷

Servings 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients
• 4-5 medium red onions, peeled and quartered (keep root ends intact so they hold shape)
• 2 tbsp butter + 2 tbsp olive oil
• 3 tbsp honey
• ¼ cup red wine vinegar
• ¼ cup dry red wine
• 3–4 sprigs fresh thyme (plus extra for garnish)
• 1 sheet puff pastry (thawed if frozen)
• Salt + freshly ground black pepper

Instructions
Peel and quarter the red onions through the root so they hold together.
Heat butter and olive oil in a 10–12 inch ovenproof skillet over medium heat.
Add onion quarters, cut side down, and sauté 10–12 minutes, until they start to caramelize and soften.
Drizzle the honey over onions and let it bubble for 1–2 minutes. Pour in red wine vinegar and red wine. Season with salt and pepper.
Add thyme sprigs and cook 10–12 minutes, until liquid reduces to a glossy glaze.
Preheat oven to 400°F
Roll puff pastry slightly larger than skillet.
Lay pastry over onions, tucking edges down inside.
Cut 2–3 small slits in the pastry to vent steam.
Bake 25–30 minutes, until pastry is golden and puffed.
Let rest 5 minutes. Place a serving plate over skillet and carefully invert.
Garnish with fresh thyme leaves.

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