Caramelized Red Onion Tatin: Balsamic Sweetness

Caramelized red onion tatin with balsamic vinegar is an unexpected encounter between rustic simplicity and refined taste. Forget conventional tarts; here, the onion is transformed into a melting jewel, enhanced by the caramelized sweetness and captivating acidity of the balsamic. It's a dish that surprises, warms the heart and delights the palate, perfect to accompany grilled meat, fresh goat cheese, or simply enjoyed on its own, as an ode to pure indulgence.

I discovered this recipe during a trip to Italy, in a small trattoria nestled among the vineyards. The chef, a warm and passionate man, shared his secret to making this dish so successful: high-quality red onions, a perfectly golden caramel, and aged balsamic vinegar for unparalleled depth of flavor. Since then, I've adapted his recipe to my own taste, and I'm delighted to share it with you.

Prepare yourself for an unforgettable culinary journey, where the sweetness of caramelized onion blends perfectly with the acidity of balsamic vinegar. This tatin is more than just a recipe; it's an experience, a moment of pure pleasure to share with friends or family.

Ingredients

Serves 6:

• 1 kg of red onions, peeled and cut into quarters
• 100g of unsalted butter
• 100g of brown sugar
• 100 ml of balsamic vinegar
• 1 all-butter puff pastry
• Olive oil
• Salt and pepper
• A few sprigs of fresh thyme (optional)

Instructions

1. Preheat the oven to 180°C (thermostat 6).
2. In a large frying pan, melt the butter over medium heat.
3. Add the red onions, brown sugar, salt and pepper. Cook over low heat for about 30 minutes, stirring regularly, until the onions are soft and caramelized.
4. Pour in the balsamic vinegar and simmer for another 10 minutes, until the vinegar has reduced and formed a thick syrup.
5. Lightly grease a pie tin.
6. Place the caramelized onions in the bottom of the mold, pressing them down lightly.
7. Cover with the puff pastry, tucking the edges inside the mold.
8. Bake for about 30 minutes, or until the pastry is golden brown.
9. Allow to cool for a few minutes before unmolding the tatin onto a serving dish.
10. Sprinkle with a few sprigs of fresh thyme, if desired.
11. Serve warm or cold, accompanied by a green salad or fresh goat cheese.

Chef's Tips

For an even more intense flavor, use an aged balsamic vinegar from Modena. Its aromatic complexity will enhance the caramelized onions.

Feel free to add a pinch of Espelette pepper or a few drops of hot sauce to enhance the taste of the tatin.

You can also use other varieties of onions, such as yellow or white onions, but the result will be less sweet.

For a more indulgent version, add some diced smoked bacon before baking the tatin.

Conservation

The caramelized red onion tatin with balsamic vinegar will keep in the refrigerator for 2 to 3 days. You can reheat it in the oven at a low temperature before serving.

It can also be frozen, but the pastry may lose its crispness.