Traditionally, Tarte Tatin is made with apples and served as a dessert, however this so-called side dish could well become the star of the show! At the same time sweet and savory, this tart goes well with any main dish, be it barbecued beef, broiled haddock or butternut squash soup. 

The most difficult part of this recipe is flipping it over onto the serving dish. The easiest thing is to have a tarte tatin set, but you can do it with a cast iron pan and a plate that’s bigger around than the pan. (Watch the video to see how gracefully we do it!)

Red Onion Tarte Tatin

2-3 Large red onions (or more smaller ones)

3 T Butter

3 T Granulated sugar (reduce the amount of sugar if you prefer it less sweet)

3 T Balsamic vinegar

1 teasp Salt

1 sheet Puff pastry or homemade pie crust


Melt butter and sugar together in a cast iron skillet, or the bottom of a tarte tatin set.

Cut onions in wedges, or rounds, and place in the pan in whatever pattern you’d like. (This is made upside down, so the bits touching the bottom of the pan will be what shows when you flip it over.)

Add balsamic vinegar and sprinkle with salt.

Cover and simmer for 5-10 minutes. Don’t stir!

Place the puff pastry over the top of the onions, tucking in the corners.

Place the pan in a 425F oven and bake for about 25 minutes, or until brown on top.

Let cool about 5 minutes, then VERY CAREFULLY flip onto a plate.


Cut and serve.


Set table with tarte tatin