The Chef’s Notebook: Onion Tarte Tatin with butter and vinegar sauce

Cooking often stems from the ability to transform simple ingredients into surprising dishes. The Onion Tarte Tatin is a perfect example of this approach: an elegant dish that combines the natural sweetness of caramelised onion with the aroma of puff pastry and the richness of a brown butter and vinegar sauce.

In the Monferrato Restaurant’s Chef’s Notebook, we share recipes that reflect our culinary philosophy: respect for the ingredients, meticulous techniques and the pursuit of a balance between flavour and texture.

Ingredients (1 portion)

For the Tarte Tatin

• 1 sheet of rectangular puff pastry
• 1 red onion (or your favourite variety)
• 20 g of sugar
• 30 g butter
• Cognac, brandy, rum or whisky (as preferred)
• Cheese of your choice

For the butter and vinegar sauce

• 100 g butter
• 90 g of water
• 60 g of top-quality vinegar
• Salt
• Pepper
• Fresh thyme

Procedure

1. Prepare the puff pastry

Roll out the sheet of puff pastry and, using a pastry cutter or a paper case, cut out a disc slightly larger than the onion (about half a centimetre wider than the diameter).

2. Caramelise the onion

Melt the butter in a non-stick frying pan.

Add the sugar and stir gently.

Place the onion in the frying pan and brown it on both sides over a medium-high heat, taking care not to burn the caramel.

Once the onion is nicely browned, deglaze with cognac, brandy, rum or whisky, depending on your preference.

3. Assemble the Tarte Tatin

Transfer the onion to the casserole dish (or the baking tin of your choice).

Pour a tablespoon of the remaining cooking liquid from the pan into the dish.

Add a small piece of cheese and cover with the disc of puff pastry.

4. Bake in the oven

Bake in a preheated conventional oven at 180°C for about 20 minutes, until the puff pastry is golden brown and crisp.

How to make a butter and vinegar sauce

Melt the butter in a deep saucepan and cook it until it turns the classic hazelnut colour.

Meanwhile, mix the water and vinegar together.

Slowly pour the liquid into the hot butter, stirring it in with a whisk.

Please note: a lot of steam will be produced during this stage and the butter will tend to foam. Proceed slowly to prevent it from spilling over.

Finally, season with salt and pepper.

Plating

Gently turn the Tarte Tatin out onto a serving plate.

Finish with the butter and vinegar sauce and a few leaves of fresh thyme, which will add aroma and freshness to the dish.

The Chef’s Tip

To achieve a perfectly caramelised onion, it is important not to rush the process. Cooking it slowly allows the onion’s natural sugars to develop without burning, resulting in an intense yet balanced flavour.

Anche la scelta dell’aceto contribuisce al risultato finale: utilizzare un prodotto di qualità permette di ottenere una salsa elegante, capace di bilanciare la dolcezza della cipolla e la ricchezza del burro nocciola.

A starter that combines technique and balance

The Onion Tarte Tatin with butter and vinegar sauce is a dish that demonstrates how simple ingredients can give rise to a refined creation. The contrast between the crispness of the pastry, the tenderness of the caramelised onion and the freshness of the sauce creates an ideal balance of flavours to kick off a gastronomic journey inspired by contemporary cuisine.

Al Ristorante Monferrato, ogni ricetta nasce dalla volontà di valorizzare la materia prima e di reinterpretare la tradizione con sensibilità, offrendo agli ospiti un’esperienza che coniuga tecnica, gusto ed eleganza.