Onion Tart

Really good. I did add 1/2 Tablespoon of sugar to the onions to help caramelize them. I think next time I will use the swiss cheese under the onions too (omit the feta). We had this with a grapefruit, walnut, and feta salad - also from Cooking Light. Nice meatless Monday meal.

Yummy recipe. My guests raved about it. I made it as a pie, rather than a rustic pie, and that worked well. Next time I might add some garlic or some basil. Otherwise it's just perfect and filling the way it is. With a side salad or some soup it is a perfect meal.

I hated giving this only four stars. It's definitely worth five!! But I do believe it should be a special occasion thing. It's such a culinary treat!! I don't say that about a lot of things I make. But this one was fantastic and I felt very chef like serving it!!

This dish is really tasty. When I saw the amount of onion required (2.5 lbs), I was a little surprised, especially after I rolled out the pie crust. Nonetheless, the tart cooks all the way through and doesn't look overstuffed. Just pile the onions on when you're assembling the tart. My onions also didn't really carmelize, but they were still good. This dish would be great at a brunch or light lunch.

Outstanding! Excellent with the Arugula and Walnut Salad!

I used fresh onions just harvested from the garden which cooked perfectly in 20 minutes. I also had fresh thyme which really added complexity for me. I found the 2 1/2 pounds of onion too much and ended up with a whole cup left over. My dinner guest rated it a $25.00 item in a restaurant! Most delicious!! I do agree with other reviewer that this is not really a "light" dish.

used 2# onions, 1 TBSP dried thyme, 1 tsp salt, 1/2 tsp black pepper. sauteed till caramelized...upwards of the 20 recommended minutes. was delicious!! a fine meatless monday recipe! not for any of our carnivore friends, though. made again as above, but spread some dijon mustard over the crust...delicious addition.

This was easy and had great flavor. I might cook the onions a little longer as the other reviewers suggested to remove more of the water in them, but they were caramelized and sweet after 20 minutes. Served a green spinach salad and some leftover rotisserie chicken with it.

This is super delicious and easy to prepare, and although it's great as written I do sometimes make a few decadent changes to turn it into a world class meal. Adding crisp, chopped bacon to the onion mixture complements the flavors of the dish nicely and I tend to add extra feta and swiss cheese as well. I serve with peppery greens.

Guests thought this was "restaurant quality." I thought it was very good. I served it with an arugula and white bean salad from Cooking Light.

This recipe made for a quick and easy weeknight dinner. The tart turned out beautifully, with little effort, and this was a perfect way to use onions from the farmer's market. My husband was impressed!

This is the type of tart served in fancy restaurants. Used a 12" skillet on med/high heat and the onions caramelized in 20 mins. Pastry dough will do, but took 25 mins. to bake.

Made this on a weeknight and didn't take very much time- except for the cooking of the onions. I cooked the onions for probably 1/2 hour and next time might carmelize them even more. I'm wondering if using phyllo dough would make it even less on the total fat. I had leftover onions. The 2.5 lbs could probably make 2 thinner tarts.

We really enjoyed this -- planned to have two portions left over but we ate it all! Used a mix of sweet & red onion with some shallots to make up the 2.5 lbs. Also added five cloves of slivered garlic. Cooked the onions 1 hr, adding the thyme and seasonings around the last 20 min. The longer pre-cooking and the feta on the bottom prevented a soggy crust. Instead of the recommended arugula salad, subbed walnut oil for olive & white balsamic vinegar for red wine to dress radicchio, butter lettuce, scallions, red grapes & toasted walnuts. Excellent.

I made this for a friend for lunch and she asked me for the recipe. 2 modifications I made: used 2t. dried thyme as I didn't have fresh and omitted (actually forgot) to use the egg wash. The taste was great though the dough was soggy in the middle. I still give it 5 stars & will make again! I served it with a snap pea and pancetta side dish.

We loved this recipe. I added the leftover egg wash to the filling. Will definitely make again. Since I cook for 2 we had leftovers, and it reseated in the microwave just fine.

I followed this recipe exactly and was pretty happy with how it turned out. Next time I make it (there will definitely be a next time) I will cook the onions in the pan longer. They need to dry out and caramelize a lot more than was accomplished in 20 minutes. Also, I will roll the pie crust out more, so that I have a bigger canvas to get all of these yummy onions into. They seemed to be piled up a bit high, which contributed to the wetness of the final product. I highly recommend that you serve this with the Arugula & Walnut Salad, the bitterness of the Arugula was the perfect balance to the sweet earthiness of the onions.

First the complaints. This recipe is marked vegetarian; however, if you use the Pillbury crust as recommended, it is NOT vegetarian. In fact most refrigerated pie doughs are not vegetarian. But that's fine, I made my own crust. By my calculations, this recipe is nowhere near "light" -- it had around 30 grams of fat with the homemade crust. However, it was delicious -- savory with a hint of sweetness, rich without being nauseating. A very nice treat.

Ok, I did modify this. I did it with pizza dough, but the results and raves were great!! Mainly did pizza dough since I just dump it in the bread machine, stretch, fill, bake. One of my friends *asked* to take the leftovers home. Smart to make lots of extra onions for other yummy uses.