Tart Bawang Bombay

Name: Tart Bawang Bombay
Cuisine: french
Ingredients: 1 sheet puff pastry (about 250 g); 4 large yellow onions, thinly sliced; 3 Tbsp unsalted butter; 1 Tbsp olive oil; 1 tsp fresh thyme leaves; ½ tsp salt; ¼ tsp freshly ground black pepper; 2 large eggs; 120 ml heavy cream; 100 g grated Gruyère cheese; 2 Tbsp dry white wine or dry sherry (optional)

French Onion Tart

Ingredients

1 sheet puff pastry (about 250 g)
4 large yellow onions, thinly sliced
3 Tbsp unsalted butter
1 Tbsp olive oil
1 tsp fresh thyme leaves
½ tsp salt
¼ tsp freshly ground black pepper
2 large eggs
120 ml heavy cream
100 g grated Gruyère cheese
2 Tbsp dry white wine or dry sherry (optional)

Instructions

1Preheat oven to 200 °C (390 °F) and line a 23‑cm tart pan with the puff pastry, trimming excess and pricking the base with a fork.
2In a large skillet over medium heat, melt butter with olive oil, then add the sliced onions, salt, and pepper; cook, stirring occasionally, until caramelized and deep golden, about 25‑30 minutes.
3Deglaze the onions with the wine or sherry, scraping up browned bits, and cook for another 2 minutes; remove from heat and stir in thyme.
4In a bowl, whisk together eggs and heavy cream; season lightly with salt and pepper.
5Spread the caramelized onions evenly over the pastry base, then pour the egg‑cream mixture over them, and sprinkle grated Gruyère on top.
6Bake the tart for 25‑30 minutes, until the filling is set and the cheese is bubbling and golden.
7Allow the tart to rest 5 minutes before cutting; serve warm or at room temperature.

Source: llm-generated