Best 9 Alsace Onion Tart Recipes

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Alsace Onion Tart, also known as Tarte à l'Oignon Alsacienne, is a delectable savory tart with origins in the Alsace region of France. This dish showcases the perfect harmony between caramelized onions, a rich custard filling, and a flaky homemade crust. Our curated collection of recipes presents diverse variations of this classic tart, catering to various dietary preferences and skill levels. From the traditional Alsatian recipe with its generous use of bacon and crème fraîche to lighter versions featuring goat cheese or leeks, our selection offers something for every palate. Whether you're a seasoned baker or a novice cook, our detailed instructions and helpful tips will guide you through the process of creating this exquisite dish. So, prepare to tantalize your taste buds with the irresistible flavors of Alsace Onion Tart!

Check out the recipes below so you can choose the best recipe for yourself!

ALSACE ONION TART (TARTE à L'OIGNON)



Alsace Onion Tart (Tarte à l'Oignon) image

A savory onion tart that is perfect for a brunch or appetizer

Provided by Pat Nyswonger

Categories     Appetizers

Time 1h45m

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
¾ teaspoon salt
1-1/2 sticks of cold butter, cut into cubes
5 tablespoons ice water
1 teaspoon cider vinegar
4 bacon slices (1/4 lb), cut crosswise into ⅛- to 1/16-inch-wide strips
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1¼ teaspoons salt
1 teaspoon black pepper
1 cup heavy cream
4 extra large eggs
2 egg yolkes
½ teaspoon freshly grated nutmeg
2 tablespoons minced fresh thyme
1/2 cup grated Gruyere cheese

Steps:

  • Blend flour and salt together in a large bowl. Cut in the butter using a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix the vinegar and 5 tablespoons of ice water together and drizzle evenly over the flour mixture and gently stir with a fork
  • Squeeze a small handful: If it doesn't hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface. Gather dough together with pastry scraper and press into a ball, and then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 15-inch round and fit into a 11″ tart pan, lifting and gently pressing into the pan. Trim excess dough, leaving a ½-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes. (If using a tart pan with a revomable bottom place the pan on a baking sheet when putting it into the oven).
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer baked shell to a rack to cool. (Reduce oven temperature to 375 degrees)
  • Place the bacon into a cold skillet, and cook over medium heat until browned. Remove bacon from skillet and drain on paper towels, reserve 4 tablespoons of the bacon fat.
  • Add sliced onions to the skillet with the reserved bacon fat and cook onions with ¾ teaspoon salt and ½ teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover skillet with a lid and continue to cook, stirring frequently until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool completely.
  • Whisk together the cream, eggs and yolks, nutmeg, thyme, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl, then stir in onions.
  • Pour filling into tart shell, spreading onions evenly, sprinkle ½ cup of grated Gruyere cheese evenly over the top and bake until filling is set and top is golden, 40 to 50 minutes. Serve warm or at room temperature

Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 324 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TARTE A L'OIGNON (FRENCH ONION PIE)



Tarte a l'Oignon (French Onion Pie) image

This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.

Provided by QuebecGirl

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 10

Number Of Ingredients 10

10 slices bacon, cut into 1 inch pieces
5 onions, thinly sliced
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup milk
½ cup heavy cream
1 tablespoon all-purpose flour
4 eggs
1 pinch ground nutmeg
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
  • Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
  • Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
  • Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 20.7 g, Cholesterol 110.7 mg, Fat 25.4 g, Fiber 2.6 g, Protein 8.9 g, SaturatedFat 9.3 g, Sodium 601.4 mg, Sugar 5.6 g

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

ALSATIAN ONION TART



Alsatian Onion Tart image

A crisp buttery crust, melty caramelized onions and a savory custard makes the Alsatian Onion Tart a staple of French cooking. This rustic tart tastes rich, satisfying and brings a unique combination of sweet and salty flavors, with the sweet caramelized onions bound by a cheese and egg filling. My version of an Alsatian Onion Tart The Alsatian Onion Tart is lesser known than the Quiche Lorraine - hailing from the same French region - but is no less delicious. As with most regional recipes, there isn't just one recipe...

Provided by Audrey

Categories     Fall

Time 40m

Yield 6-8

Number Of Ingredients 2

For the pie crust:2 cups (260g) all purpose flour1 tsp salt2/3 cup (150g) cold unsalted butter, cut into small cubes4 tbsp (60ml) ice cold water
For the filling:4 tbsp (57g) unsalted butter2 lbs (900g) onions (yellow or white), peeled and sliced in half rounds¼ tsp salt¼ cup (60ml) beef stock (ideally, low-sodium)3 large eggs3/4 cup (190ml) heavy cream (35% m.f.)½ tsp freshly ground black pepper1/2 cup (2oz/50g) shredded Swiss cheese (ie. Gruyère)Salt, pepper to taste1 tsp caraway

Steps:

  • Step 1: make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  • Pre-heat your oven to 350°F (180°C) with a rack in the middle.
  • Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
  • Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside. Leave your oven on at 350°F (180°C).
  • Step 2 : Caramelize the onions - Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 2 minutes. The trick is to let the onions brown - so do not stir too often. But you don't want to let them burn either.
  • After 15 minutes, when the onions should start to dry out, add salt and the beef stock. Stir to coat and continue cooking for about 15 more minutes, until the onions are melty and golden. Set aside.
  • Step 3: Make the filling - In a large mixing bowl, whisk together the eggs and the heavy cream. Add the black pepper and grated cheese. Adjust more seasoning if needed (salt, pepper).
  • Step 4: Assemble the tart - Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top. Sprinkle evenly with the caraway seeds.
  • Bake for 25 minutes, until the crust starts to become golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.

Nutrition Facts : Calories 200, Fat 20 grams

ULTIMATE ONION TART



Ultimate onion tart image

This simple quiche is a classic veggie favourite

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h15m

Number Of Ingredients 7

300g shortcrust pastry , thawed if frozen
25g butter
2 tbsp olive oil
900g onion , halved and thinly sliced
2 medium eggs
300ml double cream
40g vegetarian parmesan -style cheese, grated

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
  • Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
  • Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium

ALSATIAN ONION TART



Alsatian Onion Tart image

From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

9 ounces flour
4 ounces unsalted butter, cut into cubes
2 egg yolks
1 pinch salt (generous)
3 -4 tablespoons ice cold water
4 tablespoons olive oil
1 lb onion, chopped
1 bay leaf
1/2 teaspoon thyme
salt and pepper
5 ounces alsatian wine
2 eggs
7 ounces single cream (light)

Steps:

  • Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
  • Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
  • Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
  • Preheat the oven to 220C/425°F.
  • Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
  • Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
  • Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
  • Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
  • Add the wine and simmer, uncovered, until all the liquid has evaporated.
  • Remove the bay leaf and taste for seasoning.
  • Whisk the eggs and cream together.
  • Spread the onions into the pastry crust and pour in the egg mixture.
  • Place on the hot baking sheet and bake for 15 minutes.
  • May be served hot or room temperature.

Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1

ONION TART



Onion Tart image

The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize - don't hasten the cooking by jacking up the heat - and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, pies and tarts, vegetables, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

2 cups/255 grams all-purpose flour
Pinch of kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into thumbnail cubes
1/2 cup/120 milliliters ice-cold water
1 pound yellow onions
2 tablespoons rendered bacon fat or lard
1 large egg
1/2 cup/120 milliliters heavy cream
Freshly ground black pepper
Freshly grated nutmeg

Steps:

  • Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
  • Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
  • Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
  • Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
  • In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
  • Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
  • In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
  • Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
  • Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

ONION TART



Onion Tart image

Categories     Onion     Appetizer     Side     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 13

Pastry:
350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour
180 g (6 1/2 ounces) cold unsalted butter, chopped
2 tablespoons cold water
Filling:
1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced
60 ml (1/4 cup) olive oil
4 egg yolks
250 ml (1 cup) pure cream (35% fat)
Pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper
Special equipment:
26-28 cm (10 1/4-11 inch) tart (flan) tin with a removable base

Steps:

  • To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.
  • To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15-20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.
  • While the tart shell is baking, prepare the filling.
  • In a large frying pan over low to medium heat, sauté the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.
  • Carefully fill the pastry shell with the filling, place in the oven and bake for 40-45 minutes, or until the filling is set. Serve warm or at room temperature.

ONION GRUYERE TART



Onion Gruyere Tart image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 1h40m

Yield 10 servings

Number Of Ingredients 11

2 pounds yellow onions, peeled
4 tablespoons butter
1 teaspoon vegetable oil
Pinch sugar
1/2 cup gewurztraminer
Salt to taste
Dash nutmeg
1/2 cup heavy cream
1 egg
3/4 pound Gruyere cheese
1 11-inch tart crust, chilled (see recipe)

Steps:

  • Cut onions into slices about 1/4 inch thick. Chop coarsely.
  • Heat butter and oil in heavy skillet. Add onions and cook, covered, over medium heat about 10 minutes, or until onions are limp and begin to render liquid. Add pinch of sugar.
  • Uncover onions and cook over medium-high heat 30 to 45 minutes. Stir frequently with a wooden spoon or spatula to scrape up brownings in pan. The onions should be a deep brown and reduced to a small mass. They must be watched carefully and stirred to prevent scorching and to ensure even browning.
  • Transfer onions to a bowl. Add wine to skillet and boil, scraping up pan brownings, until liquid is reduced to a thick glaze. Add glaze to onions, along with salt, nutmeg, cream and egg. Adjust seasoning. (Dish may be prepared to this point a day in advance and refrigerated.)
  • Preheat oven to 375 degrees.
  • Grate cheese and distribute half of it on bottom of chilled pastry shell in pastry tin. Distribute onion mixture evenly over cheese; top with remaining cheese.
  • Bake 40 to 45 minutes. If top browns too much, reduce heat slightly toward the end. Serve as a first course, warm or at room temperature. Tart can be made a few hours ahead, but do not refrigerate.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use thinly sliced yellow onions for the best flavor and texture.
  • Cook the onions slowly over low heat until they are caramelized and golden brown. This will take about 45 minutes to 1 hour.
  • Use a good quality puff pastry for the crust. You can usehomemade puff pastry or store-bought.
  • Brush the edges of the puff pastry with egg wash before baking. This will help to seal the edges and prevent the tart from leaking.
  • Bake the tart at a high temperature (425 degrees Fahrenheit) for 15-20 minutes, or until the crust is golden brown and the onions are bubbling.
  • Let the tart cool for a few minutes before slicing and serving.

Conclusion:

Alsatian onion tart is a classic French dish that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of caramelized onions, bacon, and cheese is simply irresistible. If you are looking for a delicious and hearty dish to serve your family and friends, Alsatian onion tart is definitely a great choice.

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