Is there a way to cook the onions faster?

There are many, many ways to caramelize onions. Some people will do in the oven or even Instant Pot. This is the most straightforward, classic way to do this process. It takes about 45 minutes but so rewarding when done. It's "mostly" hands off except for the occasional stirring but you can be prepping the other things while they cook.

Do I need to use a specific type of onion to caramelize?

Nope, I'm using traditional yellow onions - but a sweet onion would be fabulous or a white onion. I don't see many people use red onions to caramelize.

Can I cook the onions ahead of time?

Absolutely! You can caramelize the onions ahead of time and store them in the fridge. They're good for 5-7 days in the fridge. If you have time, make them ahead then assembly is even quicker.

Do I need to add sugar or baking soda to my onions?

I have found that simply using butter + salt is all your need. I don't think the onions need additional sugar and baking soda tends to give them a slightly off-putting taste in my opinion. Just slow and low and you'll be great!

How do I caramelize onions?

Follow the steps to caramelize your onions - but truly it's about time, temperature and movement in your pan. Cooking down your onions until soft tender and they release their sweetness.

I can't find leeks, can I use something else?

You can substitute all scallions if you can't find leeks or don't want to use them.

Caramelized Onion + Leek Savory Tart with Herbed Goat + Parmesan Cheese

Name: Caramelized Onion + Leek Savory Tart with Herbed + Parmesan Cheese
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 prepared pie dough crust, my favorite recipe is by Marie Saba if you are looking to make it homemade. Otherwise, choose your favorite store brand.; A few sprigs of fresh oregano, you can also sub fresh rosemary; 3-4 large onions, about 1.5 lbs sliced; 4 Tablespoons unsalted butter - 56 grams; 15 cloves of peeled garlic, keep whole; 1 teaspoon kosher salt*; 2-2.5 ounces of herbed goat cheese, softened at room temperature; 1/2 ounces of freshly grated parmesan cheese - about 15 grams + extra for crust; fresh ground pepper; 1 leek, cut into thin strips and cleaned well; 6-8 scallions; 1 egg, lightly beaten for egg wash

Description

This savory onion tart is filled with caramelized onions, tangy goat cheese, parmesan cheese and topped with springy leeks. Inspired by Triple Threat Onion Galette recipe from Bon Appetit.

Ingredients

Units Scale

1 prepared pie dough crust, my favorite recipe is by Marie Saba if you are looking to make it homemade. Otherwise, choose your favorite store brand.
A few sprigs of fresh oregano, you can also sub fresh rosemary
3-4 large onions, about 1.5 lbs sliced
4 Tablespoons unsalted butter - 56 grams
15 cloves of peeled garlic, keep whole
1 teaspoon kosher salt*
2-2.5 ounces of herbed goat cheese, softened at room temperature
1/2 ounces of freshly grated parmesan cheese - about 15 grams + extra for crust
fresh ground pepper
1 leek, cut into thin strips and cleaned well
6-8 scallions
1 egg, lightly beaten for egg wash

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Instructions

Begin by preparing your pie crust - if you are making your own, I like to add some fresh oregano (or rosemary) when preparing. Once your dough is ready to use, roll out into a 13" diameter and place on a parchment lined half sheet pan. Place this into the freezer while you prepare the rest of your ingredients.
- 1 prepared pie dough crust, my favorite recipe is by Marie Saba if you are looking to make it homemade. Otherwise, choose your favorite store brand.
- A few sprigs of fresh oregano, you can also sub fresh rosemary
Slice 3-4 large onions, about 1.5 pounds. Onions just need to be on the thinner side, but nothing too fancy. Place sliced onions and 4 Tablespoons of butter into a 12-13" skillet on high heat. Allow the butter to melt and the onions begin to sweat, stirring every so often. This high heat allows the onions to begin to break down and slowly shrink. Continue on high heat for about 8 minutes.
- 3-4 large onions, about 1.5 lbs sliced
- 4 Tablespoons unsalted butter - 56 grams
After about 8 minutes of high heat, reduce to medium and cover your skillet. Covering allows more heat and steam to build up speeding the caramelization process up. Cover for 5 minutes then add your whole cloves of garlic and 1 teaspoon of kosher salt. Cover again.
- 15 cloves of peeled garlic, keep whole
- 1 teaspoon kosher salt*
Reduce heat to medium-low and continue cooking onions for another 25-30 minutes, lifting lid and stirring every 5 minutes to ensure even cooking and deglazing of your pan. Allow the steam from the lid to drip into the pan to help deglaze.
Once caramelized, set aside to slightly cool. Preheat oven to 425 degrees while you wait and begin assembling.
Remove your pie disc from the freezer and spread your herbed goat cheese into a thin layer, leaving an inch border around your disc.
- 2-2.5 ounces of herbed goat cheese, softened at room temperature
Next grate your parmesan cheese into a thin layer on top of your herbed goat cheese - about 1/2 an ounce but feel free to measure with your heart!
- 1/2 ounce of freshly grated parmesan cheese - about 15 grams
Place your cooled caramelized onions next then sprinkle some black pepper.
Prepare your leek, leeks carry a lot of dirt - trim the end then cut in half, then each half in half again so you have quarters. You want some thinner strips - then wash to make sure dirt is removed and dry. Trim your scallion ends and cut into thirds.
- 1 leek, cut into thin strips and cleaned well
- 6-8 scallions
Lay your leek and scallions in various directions on top of your caramelized onions to create a pattern.
Fold your edge over the leeks and scallions to create an edge for your tart.
Brush the crust with a beaten egg and grate some additional parmesan.
Finally, drizzle the top of your leeks and scallions with a bit of olive oil.
Place in preheated oven and bake for 30-35 minutes until golden brown.
Allow to cool slightly, top with additional fresh oregano or rosemary, slice and enjoy!

Notes

The tart does not need much salt as the cheeses contain enough salt to carry the flavor. You can always taste your caramelized onions to make sure the flavor is where you want it.
As always, if you are using table salt - cut in half.
You can assemble your entire tart, freeze and bake from frozen - see storage and freezer section.