French Onion Tarte Tatin

• tempo total: 3 hours 18 minutes

Ingredientes

3 large yellow onions (2 cut into thick wedges as shown in the video and 1 sliced).

2 shallots (thinly sliced).

1 large red onion (thinly sliced).

1/3 cup beef stock or demi glace (I used demi).

2 tbsp balsamic vinegar.

1/3 cup red wine.

1/2 tsp nutmeg.

1/4 tsp cayenne pepper.

1/2 tsp fresh or dried thyme.

2 tbsp chives.

Salt/pepper to taste.

3 tbsp unsalted butter.

3 tbsp cane sugar.

1 cup grated comte or dijon.

1 tbsp grainy Dijon mustard.

Shortcrust:

2 cups flour.

8 tbsp butter.

6 tbsp cold water.

1 tsp salt.

Glaze:

½ cup red wine.

½ cup beef stock or demi glace.

1 tbsp balsamic vinegar.

4 tbsp cold butter.

Instruções

Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hrs.

Add the shallots, red onion and sliced yellow onion to your saucier with a bit of olive oil, brown on medium low for 20 min. Add a pinch of salt, wine, stock, balsamic, cayenne, nutmeg and thyme. Cook on medium low, stirring often until most of the liquid is absorbed, about 10 min. Finish with 1 tbsp butter.

Roll out the crust and cut to fit the pan, fold edges a bit, pierce with a fork and rub the Dijon on it.

Spread the 2 tbsp butter onto the 10 inch skillet & add sugar. Arrange onion wedges as shown in video. Brown for about 6-8 min or until the sugar becomes golden. Fill in the gaps of the onion wedges with the caramelized onion, cook 1-2 min. Top with gruyere and the crust.

Bake at 400F for 35-45 min.

Boil the wine, balsamic and stock for the glaze until reduced to 1/3. Turn heat off and whisk in cold butter.

Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add the glaze and chives.