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Timing is crucial when caramelizing onions for a perfect onion tart. Cut onions into even slivers and cook for 15 minutes, stirring constantly. Drain any liquid or fat before placing in a pre-cooked pastry shell. Serve straight from the oven or at room temperature.
Considered a savory dish, a perfect onion tart requires that the onions are well caramelized. Time is of the essence in making this tart and you can’t rush the cooking of the onions. While the recipe can be a little complicated, if a homemade crust is made by following a few tips, an onion tart can come out of the oven pretty like a picture every time.
The key ingredient when caramelizing onions is timing. The cooking process absolutely cannot be rushed. When onions are caramelized, the sugars within the onions are transformed into caramel. This is why caramelized onions taste so sweet and mild and don’t taste as sour as quickly cooked onions can be.
To caramelize the onions for an onion tart, cut them into slivers of about any size. This detail is important as it will allow for more evenly cooked onions. If the slices vary in size, the onions will not all be caramelized. Instead, some will be burnt, while others will not be cooked yet.
In a preheated pan, add butter or oil. Once the butter or oil is heated through and evenly distributed, add the onions in an even layer. Don’t overfill the pan or the onions won’t cook evenly. Stir constantly so the onions don’t burn on one side while not cooking on the other. The onions will have to cook for about 15 minutes. Don’t leave them too brown or they will burn quickly. Instead, remove them from the burner when they’ve reached a deep golden brown.
Never leave onions in the pan after they have been removed from the burner. The heat from the still hot pan will continue to cook them. Immediately transfer them to another plate. If there is any liquid or fat along with the onions, be sure to drain it. If fat and liquids are left with the onions, they will cause the pastry shell to become soggy, defeating the purpose of pre-cooking the shell for the onion tart.
The onions should be placed immediately in the pre-cooked pastry shell. Some recipes call for an egg and cream mixture to be poured over the onions, while others suggest that a blue cheese crumble is spread liberally on top. Onion tart is best served straight from the oven, although some like it presented at room temperature.
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