Red onion tarte tatin

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 18 ingredients

Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Cheddar cheese High in vitamin A · High in riboflavin · High in vitamin B12 · +5
High in vitamin A · 316 µg per 100 g, 40% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
High in riboflavin · 0.4 mg per 100 g, 32% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in vitamin B12 · 1.1 µg per 100 g, 42% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims

Vitamin B12 contributes to normal psychological function.
Vitamin B12 contributes to normal red blood cell formation.
Vitamin B12 contributes to the normal function of the immune system.
Vitamin B12 contributes to the reduction of tiredness and fatigue.
Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
High in calcium · 707 mg per 100 g, 88% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims

Calcium contributes to normal neurotransmission.
Calcium contributes to the normal function of digestive enzymes.
Calcium has a role in the process of cell division and specialisation.
Calcium is needed for the maintenance of normal bones.
Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
High in phosphorus · 458 mg per 100 g, 65% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in zinc · 3.7 mg per 100 g, 37% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
High in selenium · 28 µg per 100 g, 51% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
High in protein · 23 g per 100 g, 23% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Cheese, cheddar”, USDA FoodData Central.
Thymus vulgaris High in vitamin C · High in riboflavin · High in potassium · +11
High in vitamin C · 160 mg per 100 g, 200% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in riboflavin · 0.5 mg per 100 g, 34% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in potassium · 609 mg per 100 g, 30% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in calcium · 405 mg per 100 g, 51% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims

Calcium contributes to normal neurotransmission.
Calcium contributes to the normal function of digestive enzymes.
Calcium has a role in the process of cell division and specialisation.
Calcium is needed for the maintenance of normal bones.
Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
High in magnesium · 160 mg per 100 g, 43% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims

Magnesium contributes to normal functioning of the nervous system.
Magnesium contributes to normal muscle function.
Magnesium contributes to normal protein synthesis.
Magnesium contributes to normal psychological function.
Magnesium contributes to the maintenance of normal bones.
Magnesium contributes to the maintenance of normal teeth.
Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
High in iron · 17 mg per 100 g, 125% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
High in copper · 0.6 mg per 100 g, 56% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 1.7 mg per 100 g, 86% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
High in protein · 5.6 g per 100 g, 22% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin A · 238 µg per 100 g, 30% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin B6 · 0.3 mg per 100 g, 25% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Source of folate · 45 µg per 100 g, 23% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 1.8 mg per 100 g, 18% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Thyme, fresh”, USDA FoodData Central.
Whole-wheat flour High in thiamine · High in niacin · High in phosphorus · +10
High in thiamine · 0.5 mg per 100 g, 46% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims

Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in niacin · 5.5 mg per 100 g, 35% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims

Niacin contributes to the maintenance of normal mucous membranes.
Niacin contributes to the maintenance of normal skin.
Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in phosphorus · 352 mg per 100 g, 50% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in magnesium · 136 mg per 100 g, 36% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims

Magnesium contributes to normal functioning of the nervous system.
Magnesium contributes to normal muscle function.
Magnesium contributes to normal protein synthesis.
Magnesium contributes to normal psychological function.
Magnesium contributes to the maintenance of normal bones.
Magnesium contributes to the maintenance of normal teeth.
Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
High in zinc · 3.2 mg per 100 g, 32% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
High in copper · 0.5 mg per 100 g, 45% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 3.6 mg per 100 g, 178% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
High in selenium · 24 µg per 100 g, 43% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Source of vitamin B6 · 0.3 mg per 100 g, 19% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Source of folate · 39 µg per 100 g, 20% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of potassium · 376 mg per 100 g, 19% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of iron · 3.9 mg per 100 g, 28% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of protein · 15 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Flour, whole wheat, unenriched”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well.
Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions.
When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes.
While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest.
As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan.
While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden.
When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over.

Plating

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Music from France

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En tu all da Bariz, gavotte du Bas-Léon

2013

“En tu all da Bariz, gavotte du Bas-Léon” by Centre Breton d'Art Populaire, via Wikimedia Commons (converted to MP3) · CC BY-SA 3.0 Source

About it

Cuisine: France
Yield: Serves 4

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Eaten with

Fork

Cookware for this recipe

Grill or grill pan
Baking tray
Food processor
Chef's knife
Cutting board
Spatula
Rolling pin