Questions people ask about Caramelised Onion Tart
How long does Caramelised Onion Tart take?
About 80 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.
What is the one thing to get right in Caramelised Onion Tart?
Onions in butter and oil on LOW with a pinch of salt. Forty minutes, stirring occasionally. There is no fast version of this — high heat burns them instead of sweetening them.
What can I use instead of onion in Caramelised Onion Tart?
Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.
Can I make Caramelised Onion Tart ahead of time?
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Is Caramelised Onion Tart vegetarian?
Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.
Do I need an oven for Caramelised Onion Tart?
Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.
What do you serve with Caramelised Onion Tart?
On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.