Ugh. Just had the tart minutes ago and very happy with everything about it! I’m going to be making it again for a Baby Shower brunch coming up! Everybody here reads American cookbooks and while we may grind our teeth when we read localisms like “stick of butter” and “Jello” we actually do manage to cook from the recipes. I also tend to buy the stuff that seems to have at least one month before it expires. Thank you so much for your beautiful photos, your interesting writing, and your cooking inspiration! It apparently speeds up the Maillard reaction (meaning caramelized onions FAST). I also tend to go back and forth on the value of par-baking crusts — if you blind bake them first, you will get a more crisp shell and deeper color in the end (if, uh, you bake it as long as I recommend below, and not for the shorter time that I did, because I wasn’t paying attention). Congratulations!!! This looks delicious! A whole shop window to yourself! I made this last week and it turned out fantastic! It’s just so frickin’ good and I haven’t had anything quite like it since. Estudio Creativo. Qualities of a Superb Logo Revised | Digital Artist, Waste Time Productively with These Blogs • 1stwebdesigner, Digital Heat Transfers Make for Appealing Logos » CDigital Markets, #BKPicks: 9 Awesome Business Logos & What Makes Them Great - Blue Kite Marketing, Project Three: What Makes A Good 3D Logo- | jessicadaviesmedia, Logo: How to make one? !” :-). the cover, and have Anglophilic leanings (pretensions?). March 4, 2013 at 11:50 am Reply; Caroline @ Pink Basil. My flour was a bit old and therefore dry, so had to almost double the water to get it to hold together..but it did and was so good. I can’t wait to make this (I am in the “want more than soup” meal category)! French Onion Tart is one of my favourite things – might print this out and slip it into the book so it is close to hand. Come to London! Come to England! I had some issues with the dough being super crumbly (maybe I should’ve added more water like Katie in comment #256? In Stock. Thanks, Deb! And I am so excited to meet you in Minneapolis tomorrow night! I’m glad you’re back home now, enjoying your family and cosy kitchen. I LOVE quiche. I’ve had this on pre order for months! LuisaCA — Mine is 1.25, but you can also use a taller one. I wanted to make this for dinner tonight, but only have 3/4 of a large onion. I really enjoy reading your blog and your recipes are inspiring. Thank you so much for your lovely blog + beautiful recipes. I mention alternative pans in the recipe’s second paragraph, not the most usual place, I know. I “cheated” by using a store bought crust. Keep up the delicious & tempting recipes!!! Full of accessible recipes for real life cooks …. Threw out the second batch too (and frankly even ended up vacuuming it off my counter when it wouldn’t even stay together trying to clean it up…). Even better than the over the top mushroom one. Karen — Temperatures are for a standard oven. I’m in the UK and really looking forward to seeing your book in book shops! I’ve made the chicken with grapes and olives and the chocolate pie for a crowd this weekend, they both went down very well. They’re finicky. Looks like this might be a good middle ground, until I can find some oven-safe soup bowls. you make chopping and crying look worth it with this gorgeous onion tart. I even added a pinch of black pepper and some of the shredded gruyere to the pie dough. This tart was delicious!! This French Onion Tart looks fantastic, I love caramelizing onions. I have never made pie dough but could tell almost immediately it would be too dry and never come together. I tend to fiddle around with different crust ratios each time I make a savory tart shell because I’m still looking for my favorite. I heard your flight was delayed when I was watching Twin Cities Live this afternoon. Thanks for writing such a brilliant book. Congrats on the UK version it makes me want to buy another copy :). Crust Super excited for the suggestions and metric conversion… it is always a bit of a pain to convert everything and find substitutes – even more so in Germany (as I lived in London I could find everything at Waitrose and other supermarkets, Germany is still a bit ‘nationalist’ or old-fashioned when it comes to cooking ingredients ;)). I didn’t want to make it tough so I just rolled it the best I could and then patted it in place, but I ended up losing most of the dough and so the bottom was super thin. Have you tried vodka instead of water in your pie crusts? That’s what WE call them, too! SUCCESS! Grazie!!! I didn’t have gruyere on hand, so I substituted manchego and parmesan in equal parts. I have been reading your blog for so long and I got your cookbook for Christmas. Where did you have the burrito in the SLC airport? I’ve been admiring your photos from the window seat on instagram lately. made this tonight (for the 3rd or 4th time) and it was oh so good – again. I love love love French Onion Soup, So I can imagine I’d love this just as much! Iconoclastine. I’m another loyal fan who is looking forward to seeing you tomorrow, no matter how deep the snow. Making this for a second time. I did make a few changes – I combined this recipe with your cauliflower and onion one…I didn’t add the cauliflower or truffle oil…but I did brush the pre-baked crust with the dijon mustard and instead of broth, I added a cup of white wine to the carmelizing onions along with two bay leaves (removed after cooking) and some fresh thyme. Will you be coming to Australia? I wasn’t planning to as I’m doing so much travel, I wasn’t sure if it was worth the extra trip. . Never mind that Purim has already happened. Next time though, I think I would make 2 small changes. Really glad I waited for the UK edition, can’t wait to get a chance to cook something from it. Scrambled eggs, black beans, potatoes, green salsa… I was in heaven. In the front row was Zoe Francois, who you may know from her blog, Zoe Bakes and one half of the duo behind the Artisan Bread in Five Minutes A Day books, which are absolutely amazing if you’re into breadmaking but think it will take too much time for a weekday. It’s not exactly a foodie destination, that town, but there is a hell – excuse me, I must mean heck – of a lot of great places to eat and it’s getting better every year. Thanks so much for the fabulous recipes! I’m very excited for leftovers tonight. I tried to make it to one of his events when he was in NYC a couple months ago promoting his book, but I had this pesky bronchitis thing… may not have been made to feel welcome. single. YAY for Australian version – it’s nice when I don’t have to run to google for every other ingredients. Thanks! Week In Design: My group, the second time around « Production. And I hope you had a good time in my city :). Sorry if this is a silly question but will only 1 egg hold the filling together? Thanks. Your blog is wonderful. There’s the unpacking, laundering, grocery shopping, jet lag while resetting the body clock to local time, going through all the mail, unpacking, laundering. I’m looking forward to my next visit to her so I can see it! Rolling it out, it just flakes apart. Printed on something as large as a billboard? Thank you very much, you lovely lady in charge of Deb’s book tour!!!! This sounds great! I don’t have a tart pan (or even a pie pan) and didn’t want to buy one just for this dish, so I had the “brilliant” idea of using the crust from your Butternut Squash and Caramelized Onion Galette. Gordon says it is simple. Thanks for a delicious new recipe! The primary difference is that I include about equal parts diced rainbow chard stems and onions. When I tried rolling it out it turned into crumbs. Do you always use a food processor? I usually leave the crusts for baking pies, but I am tempted…. My motto is ‘all good things start with an onion’ so this is exactly my kind of tart. Getting on to Amazon straight away. Now, when are you coming to Edinburgh? It was great. Thanks for sharing what you do. Onions are so satisfying, and especially delicious after caramelization. While the U.S. edition has measurements in cups-and-spoons and weights in grams and sometimes ounces, the UK/Australian edition is just in weights and spoonfuls. And congratulations on the book!!! I think my favorite part is that its mostly onion, a tiny bit of egg and cream and then cheese. Thank you for another masterpiece! The best part of all is that my friend and I each have leftovers for lunch today. I was with you on seeing this as a “staples” recipe, but then I saw the cream. Maybe mini tarts instead of a large one? My number one goal with every single recipe is to make it as easy as people to follow as possible. This looks lovely! ??????????????? I could eat the tart crust by itself with no shame. It has you roll the butter into the flour, rather than cutting it, resulting in impossibly long, thin strips of butter, and an almost puff-pastry final product. Anyway, I look forward to your posts and your international sensitivities…. Our cupboard was similarly bare the day you posted this and it was fabulous inspiration! Everything takes a little longer to get to us here in Australia – but this is well worth the wait! Kristi — I do seem to have it around a lot. - Design Contest Forums, La logo-motive (tchou tchou) « Trois Point Zéro – Actualité, ressources, tutoriels autour du webdesign et du développement web en général. I’m franco-american and love to delve into cooking from both sides of the Atlantic. Coincidentally, my blog post today is my version of your amazing Buttermilk Roast Chicken. Need help with remote teaching? I absolutely love the cookbook! Glad you’re enjoying it. Oh, now here I am missing the Wasatch Front. BTW…Love the cover on the UK version of your book! I know I will use + use + use again your cookbook. Dare I say it was better re-heated in the toaster oven? Thanks to you Deb, I have made caramel (brownies) and caramelized onions within the last month- both with great results! I follow the directions, turn around, and *poof* black onions. Sounds like a trip to Aus is in order, eh? Super thin slices … super fast! I just made some sweet ones and some savory ones (latest recipe is up if anyone wants to make em). I’ve made it before with onions to great success, but now I have a LOT of leeks hanging out in my fridge to use up…. They are my new obsession. Anything I can do to fix this? Lisa — This totally will (in a 9-inch round tart pan; a deeper one will take longer). This tart was so gorgeous and brown when I took it out of the oven and the smell was amazing. Here’s to hoping you will make a book tour in Britain! « Fiona Cui. Will definitely put this into rotation!!! Caramelizing the onions took longer for me than the recipe indicated, about 30 minutes. claustrophobia problem. This goes in the must make again and again category! September 2014. thanks for another great recipe. Jackie — It’s a good idea. I love french Onion tart..it’s one of my favourite foods to cook when I want something quick and delicious. ), Maressa — I’m so sorry for the trouble. It’s a gorgeous time of year – 70s & sunny. Congratulations Deb! I made the pastry as per your recipe but holy cow it would not even come together – is 2 cups of flour correct? I have been reading your blog for the past few years and really enjoy the recipes and photos. http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/. Hmm! I bought a ten pound bag of onions early on in January and I’m just finishing it up. But, 23 flights since November?! Turned out great! I am eating some for breakfast now : ). Let cool until warm. There was hemming, hawing, tears, conference calls, ugh. I’ve been looking for an interesting side to serve with steak and salad (something that deviates from the usual potato based dish) and I think this would be perfect! I took a page from my cookbook, wherein I reduce French Onion Soup to it’s most essential parts — brothy caramelized onions, toasts and broiled cheese, to be served as a snack — and expanded it into what has got to be the best dinner tart we’ve had in ages. Thanks for the dinner idea and for allowing me to postpone my grocery shopping one more day! Breakfast burrito!!!! It’s a chain started in Utah, and most of the franchises are located in the West. HELP! I suspect you’re done w/ book tour, but I’m sad you didn’t get closer to me. Your pans always look so clean and new in your photos, whereas mine are marred with grease and scorch marks on their exteriors. I’m an American in the UK and I was going to order two copies from the states, one for me and one for a friend, but I suspect the US measures might confuse her. You might want to check out the comment guidelines before chiming in. What am I doing wrong here? Congratulations, hope to find one on my shells soon. Auch im Hinblick auf Ihre Konkurrenz. I cannot wait to try this! “Alas, it’s still March in New York City which means that just because I’m excited to cook doesn’t mean that there’s a lot of very exciting ingredients…” I think I’m falling in love with this tart. Congrats on the success of your cookbook! I tasted french-onion dumplings, and those were delicious. Nan — Yes! ????? Welcome to Minnesota! You can work them almost immediately and they are nice and flaky. Oh, and the divine Mexican place you speak of from Salt Lake Airport is Cafe Rio. My cooking motivation goes through the floor. Peter — Well, now I hate to fix it! I started the crust after I added the mushroom stock to the onions, and managed to get it so the dough was in the freezer, and the onions were cooling just as Breaking Bad started. Went to New Zealand and literally gang-raped a girl. I grew up with the northern french Onion Tart, it is a dish that I make frequently myself. By the same logic, I tend to title recipes in English even when the dish has an official name in a foreign language (i.e. I have just taken delivery of the gorgeous UK version of your book. Add the onions to the pan, toss them gently with the butter and oil, reduce the heat to medium-low, and cover the pan. Made this today because I had lots of onions and some heavy cream. and I havn’t even tried to make anything yet …. It did take me forever to make (I broke up the parbaking of the crust first, and came back to make the filling and bake the tart later), but it honestly took about 3 hrs in total. I saw your cookbook in store today in London! Thank you! Congrats on your success! Came out great. This tart looks fabulous. Fantastic recipe. cristina — To be able to unmold a tart, you need a removable bottom tart pan, a springform or to use a pastry ring. I love your blog and can’t wait to pore over the book. Hey Deb! Jackie: I use this site for conversions. (But I did.) I really fell in love with your blog and your amazing recipes! I may just need to buy this again! Since UK plain flour is different to US flour, I usually use 1.5 times the amount of baking powder called for in US recipes. Jessica — It was… this Tex-Mex place next to the McDonalds. A few people have said it is called Cafe Rio. Tried this tart last night and it was delicious! As someone who flies out of Salt Lake far more than I ever wish to, I demand to know the purveyors of the above mentioned breakfast burrito. You seemed to recognize someone in the middle of the front row and I thought you indicated she was a chef or cooking writer — who was it? I made something very similar recently, but the leftover cheese I had in my fridge was an aged goat cheese (crottin); what an awesome combination of sweet onions and nutty cheese! The word “aubergine” always make me think of Blackadder, where Prince George says, “My head… oh, my head… feels like the time I was initiated into the Silly Buggers Society at Cambridge. How am I supposed to benefit from the beauty of cultural exchange if two people who live under a rock are being coddled because they can’t be bothered to look up eggplant, or aubergine, as the case may be? If you can’t be bothered making one, there’s no shame in buying one at the store. I made this two days ago and I loved it! I have NEVER in my life been so ill. Debbie — No, had never heard of that! So a big thanks to you from Melbourne! Hope you were able to eat at your favorite restaurant, especially that first night! Have you ever made a tart with a graham cracker crust? And any hope that I wouldn’t devour the whole thing in one sitting. Long-time fan of your blog and UK resident here, just chiming in with how much I love your cookbook! Appreciate the little changes that make it more Aussie-friendly – thank you! I usually end up caramelizing the onions a bit more than the time in the recipe (though maybe mine are just slow), but I think that really deep caramelization adds incredible flavor, I also bump up the volume of onions and cognac, but still always end up needing the extra egg and half cup of cream to fill out the tart shell. Any chance you might get there? Notify me of follow-up comments by email. Made this last night. Would mixture hold together and slice easily without a crust. YES! Thanks! Congratulations! 1 tablespoons butter I’m making this quiche for dinner…it will hit the spot! Did others have a lot of extra dough? Curious how hamentashen were decided on for the cover. I would def go to your book signing and be happy to show you the sights if you had time. Deb, Wish I’d known that 50 years ago. I try adding more water, but it eventually turns into a mess. How the Budgetnista Got Scammed Out of $20,000, Lost Her Job and Rebounded. I’m in Australia, and I ordered your cookbook over Amazon in my excitement – but having a version with weights and spoonfuls would make it even easier! I served it with a lime-cardamom frozen yogurt and a simple (frozen) berry coulis. | Idea Market. Wow, I see Ottolenghi’s quote – unbelievable… and yet, of course, so, so believable! Looks amazing!! My guys love snicker doodles, but this cake was so much more wonderful and not much more work. Thanks for always being awesome. Question: Does the baking of the rice affect cooking it for cosumption? Just wanted to let you know that you were every bit as amusing and adorable in real life as you come across in this blog! P.S On a post-related note, this looks delicious. In a mediu bowl, beat the egg and cream together. Will you be coming over to this side of the pond to do a signing?? Knead it gently into a ball; it will be on the firm side but should be easy to roll. I’m sure it would probably be fine, right? I just made a quiche this weekend too, also inspired by the bleak contents of my fridge. Then the tip about covering the onions for the first half of the caramelizing. re: Petra’s comment (#5) and your response (#6), it doesn’t look like you mention using a pie pan in the recipe. Makes me all warm and fuzzy and actually gives me hope for humanity. Onions, cheese, and crust–three of my top-five favorite foods. 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