French Onion Tart - Cook For Your Life- anti-cancer recipes

French Onion Tart

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Clock Icon for Prep Time 1 min prep
Person Icon for Serving Size Makes 1 10-by-10-inch tart servings
Carrot Icon for Number of Ingredients Size 5 ingredients
The ingredients in this French Onion Tart are simple, but it requires some time to cook the onions. Don’t worry it pays off! Cooking onions slowly, for close to an hour, transforms this kitchen...

Ingredients

  • 2 teaspoons olive oil
  • 1 pound yellow onions, sliced in half lengthwise, then sliced
  • Salt, to taste
  • ½ recipe Basic Whole Wheat Double-Crust Pie Dough (See Ann’s Tip other options)
  • 1 sprig fresh thyme, leaves stripped

Nutrition Facts

Calories

320 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

48 g

Sugar

19 g

Fiber

9 g

Protein

6 g

Sodium

1111 mg

Directions

  1. Heat olive oil in a wide skillet over medium heat. Add the onions and cook for 2 minutes, stirring, until they just begin to wilt. Add salt, and cover with a tightly fitting lid or parchment paper. Cook stirring occasionally, until tender and golden brown, about 45 minutes to 1 hour.
  2. Meanwhile, preheat the oven to 375. Roll out the pastry dough, if using, until it is about ⅛-inch thick. Bake the crust in the tin with nothing in it for 15 minutes until it is just set and turning golden in some places.
  3. Spread the onions onto the crust, about ¼-inch to the edges. Sprinkle on the thyme leaves. Bake for 15-20 minutes or until the crust is golden.

Chef Tips

Making your own pastry crust is delicious, but when you have less time buy a pre-made pizza dough or whole wheat flatbread from your grocery. You will not need to pre-bake the crust if using one of these options.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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