The traditional upside-down tart is made with apples, but it can also be made in a savory version: I already make it with shallots, and it's a delight. With onions, it will take on a more rustic twist, but it will be delicious served warm with a green salad. Try this rustic upside-down tart with caramelized onions!
Peel the onions. Cut them in half crosswise. Bring a pot of water to a boil. Tip: to peel and cut onions without crying, go outside, in the open air, or in front of an open window. The sulfur compounds that cause tears are volatile and will be carried away by the draft.
Dip the onion halves in boiling water and let simmer for 5 minutes. Drain and set aside.
In a baking dish, prepare a caramel with the sugars and water. Add the vinegar and butter, and mix well. Add the onions and let them color. Finally, arrange the onions tightly in the dish, face down. Allow to cool.
Preheat the oven to 180° C (thermostat 6). Roll out the pastry, cover the onions, and tuck the excess pastry between the dish and the onions. Prick the pastry with a fork.
Bake for about 35 minutes. When the dough is golden, it's done. Let it cool before unmolding, taking care not to burn yourself with the caramel.
To finish, crumble a bit of fresh thyme or rosemary. Serve warm with a green salad. For a variation, you can add cheese or spread a bit of tomato or mustard on the tart base.
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