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Creamy Onion Tart

A slice of a creamy onion tart, with a flaky crust and tossed mixed salad on a white plate
This creamy onion tart is exquisite and exquisitely simple to make. The filling is nothing more than sauteed white onion, butter, cream, milk, and eggs. The crust is a flaky, buttery pâte brisée.
Jean-Georges Vongerichten

Prep 20 mins
Cook 20 mins
Total 40 mins
6 servings
357 kcal


  • 1 large white onion very thinly sliced
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 3/4 cup whole milk warmed
  • 1/3 cup heavy cream warmed
  • 2 large eggs at room temperature, lightly beaten
  • Freshly grated nutmeg
  • 1/2 recipe Pate Brisee blind baked in an 8-inch round fluted tart pan with a removable bottom


  • Preheat the oven to 325°F (163°C).

  • In a large skillet, combine the onion, 2 tablespoons of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.

  • In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.

  • Pour a little of the cream mixture into the eggs, whisking until completely combined. Slowly whisk this mixture back into the cream mixture in the saucepan, a little at a time, until well incorporated and smooth. Stir in the caramelized onions, then season to taste with salt, pepper, and nutmeg. Spoon the mixture onto the pate brisee, spreading it evenly.

  • Bake the tart until golden brown and a knife inserted in the center comes out clean, about 1 hour. Let the tart cool in the pan on a wire rack for 20 minutes, then unmold. Slice and serve warm.