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Sweet Onion Tarte Tatin Recipe

Sweet Onion Tarte Tatin Recipe

6-8 servings



1 tablespoon granulated or light brown sugar

2 1/2 pounds small sweet onions, peeled, halved crosswise

Salt and pepper, to taste

1/3 cup dark or light raisins

1 teaspoon dried thyme leaves

1/4 teaspoon ground all spice

1 1/2 cups reduced-sodium vegetable broth

2 teaspoons balsamic vinegar

Tarte Tatin Crust


Heat lightly greased 12-inch skillet with ovenproof handle over medium heat until hot, sprinkle bottom evenly with sugar. Place onion halves, cut sides down, in skillet, fitting in as many as possible. Cut remaining onion halves into pieces, or chop coarsely, and fill in any spaces between onion halves. Sprinkle lightly with salt and pepper, sprinkle with raisins, thyme, and all spice. Cook, uncovered, over medium heat until onions begin to brown on the bottoms, 8 to 10 minutes.


Add broth and vinegar to skillet, heat to boiling. Reduce heat and simmer, covered, until onions are tender, 20 to 25 minutes. Heat to boiling, reduce heat and simmer rapidly, uncovered, until liquid is almost gone.


Roll pastry for Tarte Tatin Crust on floured surface into 13-inch circle. Ease pastry over onions in skillet, tucking in edges to fit. Bake at 375 degrees until pastry is browned and juices are bubbly, 30 to 35 minutes. Cool in pan on wire rack 10 minutes, place large serving place over skillet and invert onto plate. Serve warm or room temperature.

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