French Onion Tart Recipe | MasalaHerb.com (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

This French Onion Tart should be served warm or at room temperature. To reheat microwave for 20 to 30 seconds per piece. To reheat whole, place in a 375°F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.

If you're going to spend an hour or so making caramelized onions, you might as well make a lot of them! Stored in an airtight container in the fridge, they'll keep for a week. You can also freeze them for up to two months. I like to freeze caramelized onions in ice cube trays.

Blend the onions into the bland broth. Meanwhile, deeply caramelize more onions. Deglaze the pan of onions with white wine. Add the broth back to the onions and bring to a simmer with several sprigs of fresh thyme.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

cool your tart faster; and 3. prevent the crust from being over baked. Simply turn a flat bottomed, heatproof bowl upside down and set the tart pan on the bottom (now pointing upwards) of that bowl. See the photo below of my cranberry walnut tart cooling.

SAVORY TART

Transfer tart to a baking pan. Cover with aluminum foil and reheat for 20 minutes.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

An open basket, mesh bag, or loosely covered paper bag will do the trick. Do not store onions in a plastic bag, as this will not allow for proper ventilation. It is important to note that potatoes should be kept away from moisture-releasing foods, like potatoes, as well.

The key to good French onion soup is to cook the onions so long that they threaten to melt into a viscous, dark brown paste, à la Marmite. As has already been extensively reported in Slate, there are no shortcuts when you're caramelizing onions; it always takes at least an hour, usually longer.

How do you make soup taste stronger? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.