Name: Bourbon-Caramelized French Onion Tarts
Prep time: 30 min
Cook time: 50 min
Yield: 8 tarts
Cuisine: French
Ingredients: 8 (3 ½-inch) pre-baked frozen tart shells, such as Dutch Ann; 1 egg white, beaten; ¼ cup salted butter, melted; 1 tsp. onion powder; ¼ tsp. smoked paprika; ¼ tsp. salt; ½ tsp. freshly ground black pepper, plus more for garnish; 3 Vidalia or Maui sweet onions; ½ cup beef stock; ¼ cup bourbon; 1 large garlic clove, peeled and finely chopped; 1½ tsp. jarred roasted beef base; 1 tsp. finely chopped fresh thyme; ½ bay leaf; 1 large egg; 3 tbsp. heavy cream; 1 cup finely shredded Gruyère cheese, divided; Fresh thyme leaves

The time-tested flavor of French onion soup becomes a savory, umami-rich filling in these individual tarts, ideal for a weekend brunch or light lunch. Start by roasting sweet onions, like Vidalias or Maui onions, in a spiced butter mixture to concentrate their flavor and sugar, then braise them until silky in a beefy broth, which in this recipe is fortified with bourbon instead of the soup’s traditional vermouth or sherry. Bourbon amplifies the earthiness of the onions and savoriness of the beef stock, while the heat of the oven tames the spirit’s bite, making it a sublime swap worth trying in a pot of the soup, too.

A few spoonfuls of beaten egg and cream bind the caramelized onion filling while the tarts bake, and a topping of shredded Gruyère melts to a crisp, golden finish. Serve these warm or at room temperature. The finished tarts freeze well, too. Simply reheat the frozen tarts at 350°F for twenty to thirty minutes, and dish out the French onion goodness.

Bourbon-Caramelized French Onion Tarts

Yield: 8 tarts

Ingredients

- 8 (3 ½-inch) pre-baked frozen tart shells, such as Dutch Ann
- 1 egg white, beaten
- ¼ cup salted butter, melted
- 1 tsp. onion powder
- ¼ tsp. smoked paprika
- ¼ tsp. salt
- ½ tsp. freshly ground black pepper, plus more for garnish
- 3 Vidalia or Maui sweet onions
- ½ cup beef stock
- ¼ cup bourbon
- 1 large garlic clove, peeled and finely chopped
- 1½ tsp. jarred roasted beef base
- 1 tsp. finely chopped fresh thyme
- ½ bay leaf
- 1 large egg
- 3 tbsp. heavy cream
- 1 cup finely shredded Gruyère cheese, divided
- Fresh thyme leaves

Preparation

Preheat the oven to 375°F. Arrange the frozen tart shells on a rimmed baking sheet. Prick the bottoms and sides with a fork to release steam and keep the dough from puffing up in the oven. (Tip: Dip the fork in a cup of hot water to keep the frozen shells from cracking as you prick.) Pre-bake the shells for 10 minutes. Remove the pan from the oven and brush the shells with a thin film of beaten egg white. Return to the oven for 3 minutes more. Remove and let cool.
Raise the oven temperature to 425°F. Combine the melted butter, onion powder, smoked paprika, salt, and pepper in a small bowl.
Peel and thinly slice the onions into rings. Keeping the rings together, arrange them in a roasting pan, stacking on top of each other as needed to fill the pan in an even layer. Brush the tops with the spiced butter mixture. Roast in the preheated oven for 15 minutes. Carefully flip the onion stacks over with a spatula; roast 15 minutes more.
Meanwhile, stir together the beef stock, bourbon, garlic, beef base, and fresh thyme. Remove the onions from the oven and carefully flip the stacks over again with a spatula. Pour the beef stock mixture around the onions and tuck in the bay leaf. Return the pan to the oven. Cook for 20 to 25 minutes, or until the onions are golden brown and meltingly tender. Remove the onions from the dish with tongs, leaving remaining liquid behind. (Reserve the flavorful liquid to use as a sauce for grilled meats or vegetables.) Let onions cool slightly. Reduce the oven temperature to 350°F.
Whisk the egg and cream together. Divide the caramelized onions evenly among each tart shell and spoon 1 to 2 teaspoons of the egg mixture on top. Gently press the onions down with the back of a spoon. Mound 2 tablespoons of the shredded cheese on top of each tart. Sprinkle with freshly ground black pepper and fresh thyme leaves. Bake 15 to 18 minutes, or until cheese is melted and filling is set. Remove the tarts from the oven. Place an oven rack in the top position and preheat the broiler. Return the tarts to the oven and broil for 2 minutes until tops are browned and bubbly. Let the tarts cool for 5 minutes before serving. The tarts may be served warm or at room temperature.

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