French Onion Tart Recipe | MasalaHerb.com (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

Asian fish sauce, cider vinegar, and sherry add depth and complexity to the broth.

This French Onion Tart should be served warm or at room temperature. To reheat, microwave for 20 to 30 seconds per piece. To reheat whole, place in a 375°F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.

If you're going to spend an hour or so making caramelized onions, you might as well make a lot of them! Stored in an airtight container in the fridge, they'll keep for a week. You can also freeze them for up to two months. I like to freeze caramelized onions in ice cube trays.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

Here's an easy trick for getting a tart out of its pan — plus, it'll cool your tart more quickly. After baking a tart in a pan with a removable bottom, set it on top of a 20- or 28-oz. can to cool. This way, you can easily loosen and remove the side ring while air circulates around the tart for speedy cooling.

SAVORY TART

Transfer tart to a baking pan. Cover with aluminum foil and reheat for 20 minutes.

An open basket, mesh bag, or loosely covered paper bag will do the trick. Do not store onions in a plastic bag, as this will not allow for proper ventilation. It is important to note that potatoes should be kept away from moisture-releasing foods, like potatoes, as well.

And even if you do cook them slowly and evenly, caramelized onions shouldn't be cooked until they're so dark that an acrid flavor hangs over them. Those are caramelized onions you've accidentally burned.

Not cooking the onions long enough.

It might be tempting to pull the onions off the stove as soon as they start to soften and turn golden-brown, but resist the urge. They're not completely cooked yet — they need more time. Caramelized onions should be far darker than golden in color.

How to doctor up canned French onion soup? ›

Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish.

Soak in Vinegar: It only takes about 15 minutes. Soaking raw onions in acid rinses away the harsh flavors and adds pleasant tartness. Soak in Water: Even water washes away those pesky sulfuric flavors. A quick 15-minute soak does the trick.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.

You can also add tomato paste or fresh or dried herbs like oregano or thyme. Starchy root vegetables like potato, parsnips, turnips and swede will add body to the soup and turn it into a true meal in a bowl. Using a good-quality stock (or making your own) will enhance the flavour of the soup.