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Caramelized Onion and Blue Cheese Tart

We've been teaching home cooks how to make this tart for the past 20 years. It's a version of a tart Shelley Young used to make when she worked at the restaurant Cafe du Midi. They used leeks, but we like the sweetness of caramelized onions to offset the sharpness of the blue cheese.  


Yield: 8-10 servings


Active Time: 25 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 medium-sized onions, sliced or diced
  • 1/4 cup sherry wine
  • Salt and pepper to taste
  • 1/2 recipe Pie or Tart Dough
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 tablespoon fresh thyme, rough chopped
  • 1/2 cup blue cheese, crumbled


  1. Preheat the oven to 375 degrees.

  2. To caramelize the onions, heat a sauté pan over medium heat and add the olive oil and butter. Sauté the onions until they are nicely caramelized, stirring occasionally, about 20 minutes. If browned bits form on the bottom of the pan while the onions are cooking add a splash of water to deglaze.

  3. Once the onions are fully caramelized to a rich golden color, deglaze with the sherry wine and season with salt and pepper to taste. Remove from the heat.

  4. While the onions cook, roll the disk of dough out on a floured surface into a 12-inch circle. Transfer to a 10-inch tart pan. Fold in the edges and trim even with the rim of the pan. Chill until you ready to bake the tart.

  5. Stir the heavy cream, egg yolks and thyme into the onions.

  6. Remove the tart crust from the refrigerator, spread the onions evenly over the bottom, and top with the crumbled blue cheese.

  7. Bake on a parchment-lined sheet tray until golden brown and bubbly, about 40 minutes.