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Caramelized Onion Tartlets with Cream

A vegetarian take on this elegant dish. These creamy tartlets are refined, good-looking, fragrant, and delicious. This style of baked filling is most often made with mushrooms, but here we use caramelized red onion instead. If you prefer the classic version, swap in cremini mushrooms; meat lovers can use sautéed chicken breast or ground meat in place of the onion. You can use store-bought shortcrust tartlet shells or make your own.

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Julienne in cream tartlets
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 7 g
Fats 33 % 17 g
Carbohydrates 53 % 27 g
307 kcal
GI: 89 / 0 / 11
  • These tartlets are elegant both in taste and appearance. You can fill them with just about anything—mushrooms, chicken, ground meat, or vegetables. Even a simple onion filling is delicious, and if you caramelize the onion, you get a truly restaurant-quality, European-style dish. For an extra-fancy touch, top each tartlet with a slice of goat cheese (optional, but it makes them even more interesting and tasty) and a sprig of fresh rosemary. Peel the red onions, halve them, and slice each half into very thin half-moons following the grain of the onion. Set a large skillet with olive oil over medium heat, warm the oil, then add the onion. Fry for 10–15 minutes until golden and soft, stirring now and then. Add the thyme, balsamic vinegar, and brown sugar. Cook, stirring, for another 10 minutes—the mixture will turn thick and glossy. Remove from the heat and let it cool. Preheat the oven to 350°F (180°C) while you fill the tartlets. In a separate bowl, whisk together the eggs, cream, and grated nutmeg, then season with salt and pepper. Divide the caramelized onion among the tartlet shells, then fill each one to the rim with the cream-and-egg mixture. Top each with a slice of goat cheese and a sprig of rosemary. Arrange the tartlets on a parchment-lined baking sheet and bake for 20–25 minutes, until beautifully golden. Let them cool for about 5 minutes, then serve and enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Salt - 0  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Fresh rosemary - 131  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Goat cheese - 290  kcal/100g
  • Tartlets - 514  kcal/100g

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