Sweet Onion Tarte Tatin

By lorik

Moscatel is both a type of grape and a dessert sherry. The grapes dry nearly to a raisin state before being pressed and fermented, resulting in the sweet wine.

Makes 6 servings Total time: about 11/2 hours

Ingredients

• MELT:
• 3 Tbsp. unsalted butter
• 1 1/2 large sweet onions, trimmed and cut into 9 wedges
• COMBINE:
• 1/3 cup dark sweet sherry (such as Moscatel)
• 1 tsp. Worcestershire sauce
• 2 tsp. chopped fresh thyme
• 1 tsp. kosher salt
• Black pepper
• TOP:
• 1/4 cup grated Parmesan
• 1 sheet frozen puff pastry (from 17.3 oz. box), thawed and trimmed into a 9-inch round

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°.

Melt butter in a 10-inch skillet over medium heat until foamy. Arrange onion wedges in skillet, cut-sides down. Cook onions until browned on bottom, 8–9 minutes.

Combine sherry and Worcestershire, then pour over onions and sprinkle with thyme and salt; season with pepper. Cover skillet, transfer to oven, and cook until onions are tender, 30–40 minutes. Increase oven heat to 400°.

Uncover skillet, return to stove top over medium heat, and simmer until liquid thickens, 5 minutes. Top onions with Parmesan and pastry, tucking in edges. Return skillet to oven, and bake tarte Tatin until pastry is golden and crisp, about 20 minutes; let sit 2 minutes before turning out onto a platter.

Per serving: 157 cal; 9g total fat (5g sat); 20mg chol; 453mg sodium; 10g carb; 1g fiber; 3g protein