Are you a fan of French onion soup and savory tarts? If so, then you'll absolutely love this onion tart: a rustic crust filled with creamy, gently sweet caramelized onions, and topped with abundant melted strong cheese.

FOR THE CRUST – 1¾ cup whole-wheat flour – ¾ teaspoon salt – 1 teaspoon baking soda – ⅓ cup unsalted butter melted – 1 egg – ½ cup cold water may not need all


FOR THE FILLING – ¼ cup olive oil – 3 pounds of white onion [1.4 kilogram], halved and sliced thinly – ½ teaspoon of fresh thyme leaves or dry if you don't have fresh – ½ cup of cooking sherry – 1 tablespoon garlic salt (see notes) – 1 teaspoon black pepper freshly-cracked, or ground – ½ teaspoon nutmeg freshly grated – 2 tablespoons all-purpose flour – 1 cup of grated Gruyère cheese – ½ cup shredded sharp cheddar


– Pour in melted butter and egg, and pulse to incorporate. Midway stop and scrape the sides with a spatula moving the flour from the sides to the middle. If the dough is too dry, add cold water by the tablespoon until the dough just forms a ball but is not soggy or sticky.In a mixing bowl, mix flour, salt, and baking soda. Pour the mix into the food processor.

Step 1:

– Wrap in plastic film and let it rest at room temperature for at least 10 minutes.Pour onto the counter and knead the dough lightly until it is smooth (about 1 minute). – Heat the oil over medium-low heat in the skillet. Add the onions and thyme and stir until the onions are coated with oil. Cover and simmer over for 5 minutes, stirring often.

Steps 2-3:

– Season with garlic salt, pepper, and nutmeg.Add the sherry, and simmer until the sherry has mostly evaporated. Cover and simmer over low heat for another 25-30 minutes, or until the onions have turned caramel brown and are very tender. – Let it rest until the onion mixture has cooled to room temperature.Increase heat to medium-high heat and add flour, sprinkling, and mixing until all the onions are lightly coated with flour. Remove from the heat.

Steps 4-5:

– Heat oven to 350 ºF [175 ºC]. – Cover the tart pan with the dough and tidy up the sides using any excess dough. Poke a few holes in the bottom with a fork. Line the bottom with a circle of parchment paper, and place the pie weights or dry beans on the parchment paper.Roll out the dough with a rolling pin until you have a circle big enough to cover the bottom and sides of the tart pan.

Steps 6-7:

– Fill the pie crust with the onion mixture, and top with the cheeses.Bake the pie crust in the preheated oven for 15 minutes. Remove from the oven. – Remove from the oven and serve hot.Return to the oven and bake until the cheese is bubbly and golden brown.

Steps 8-9:

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