Caramelized Onion Tarte Soleil

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Caramelized Onion Tarte Soleil

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carmelized onion tarte soleil



  • 2 large yellow onions (about 1 1/2 pounds total)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 4 sprigs fresh thyme
  • 2 tablespoons balsamic vinegar
  • freshly-ground black pepper
  • 2 sheets puff pastry (I use DuFour, which comes with 1 sheet/box), thawed overnight in fridge
  • 1 large egg, beaten
  • 1 (4-ounce) log goat cheese, at room temp
  • 1/2 ounce grated Parmesan cheese (1/4 cup)
  • hot honey (optional)


  • Slice the ends off the onions, then slice in half from root to stem. Peel; thinly slice in same direction.
  • Heat the oil and butter in a large skillet over medium heat until sizzling. Add the onions, salt, and thyme and cook, stirring, until beginning to brown, ~10 minutes. Reduce the heat to medium-low and cook, stirring every few minutes, until jammy and deeply golden, 25-30 minutes. (Add a splash of water if the onions stick).
  • Remove from the heat; discard thyme sprigs. Stir in balsamic and several grinds pepper.
  • While the onions cook, unfold 1 puff pastry sheet on a sheet of parchment paper. Find a round object ~11” wide (such as a Dutch oven lid); roll pastry slightly larger. Trace around the lid, remove the excess dough; transfer to the fridge. Repeat with the second sheet.
  • Brush egg wash around the perimeter of one round. Spread with goat cheese, leaving a 1/2” border. Arrange the onions in thin layer overtop (you may not need them all). Place the second round over top and press the edges to seal. Make an indent in the center with a small cup (~2” wide). Chill 15 minutes.
  • Heat the oven to 375°F. Cut the pastry into 4 quadrants starting from the center circle. Cut each in half again, and again (you’ll have 16 strips total). Transfer to a baking sheet.
  • Gently twist each strand three times. Brush with egg wash and top with Parmesan. Bake until puffed and golden brown, 30-35 minutes. Drizzle with hot honey.



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