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Red Onion Tarte Tatin

  • Main Ingredient: Onion
  • Cook Time: 25 minutes
  • Recipe by: Emile Henry


  • Shortcrust Pastry
  • 250g plain flour
  • 125g butter
  • 5g salt
  • 5L water
  • 1 egg yolk
  • Filling
  • 8 red onions (around 3kg)
  • 3 tbsp olive oil
  • 45g butter
  • 2tbps sugar
  • 4tbps balsamic vinegar
  • 1 small bunch fresh thyme
  • Salt, pepper


  • Main Ingredient: Onion
  • Cook Time: 25 minutes
  • Recipe by: Emile Henry


  1. Homemade short crust pastry – Cut the butter into small pieces and rub it into the flour and sugar using your finger tips, until it looks like breadcrumbs. Add the egg yolk and water and bring the mixture together until it forms a smooth ball of pastry. Do not over knead, squash it using the palm of your hand. Wrap in film and leave in the fridge for 30 mins.
  2. Peel the onions, cut one in half and the others into large quarters.
  3. Heat the oil and butter in the Tartin dish over a low heat. Add the onions and fry gently for 5 minutes until soft. Add the sugar, vinegar and season with salt and pepper.
  4. Cook for another 5 minutes, turning regularly but being careful to keep the quarters intact. Remove from the heat and leave to cool a little.
  5. Place the onion cut in half in the centre of the dish and arrange the quarters in a spiral shape around it. Using the remaining onions, add a second layer, keeping them as level as possible.
  6. Cover the pastry, tucking in the edges. Place in a pre-heated oven at 180° and cook for 25 minutes.
  7. Once removed from the oven, leave to stand for 10 minutes before turning out onto the platter. Sprinkle with some fresh thyme.