ONION TARTE TATIN 🧅 🥧 Glazed in a black vinegar agrodolce, this is genuinely my favourite thing to both make and eat. There’s something I find so hopelessly romantic and beautiful in taking two simple ingredients like an onion and a sheet of puff pastry and putting it together to make this totally show stopping, completely wonderful and awe-inducing little lunch (or dinner I guess?!) number that also just happens to cost mere cents to make. It just doesn’t get better than that. You’ve got to sear the onions hard to really get that nice charred sweetness, like go deeper than you think is acceptable to go for it realistically. Serve it with a parsley and fennel salad top, or a bit scoop of like ricotta or sour cream. You do you babe, what’s important is the friends we made along the way when we made this dish. RECIPE 1 red onion, cut into large wedges 1 white onion, cut into wedges (The trick for both onion is to keep them in tact by not removing too much of the tail) 1 sheet of puff pastry cut to size 1/4 cup of sugar 1/2 cup of black vinegar 2 tablespoons of butter Lots of black pepper A fair amount of flaked salt 1. Preheat your oven to 425F and season your onions with oil, black pepper and salt. 2. Heat your @juliencookware pan to medium high heat. Add some oil and sear those onions until they are nice and charred on one side. 3. Remove all of them from the pan then add your sugar, vinegar and butter and bring it to a boil on high until it caramelizes and gets tight bubbles. 4. Remove from the heat and gently place your onions in nice and tightly packed. Cover with your puff pastry. Poke some holes in the pastry to dock it then brush it with melted butter or oil to get it nice and golden. 5. Pop it in the oven for 20-25 minutes to get the pastry nice and crunchy. 6. Cool for 10 minutes and top with more salt and pepper. Slice into it and dive in! #tartetatin #onions🧅 #easylunchideas #simplehomecookedmeals #creatorsearchinsights - @thedirtyraven