Caramelized Onion Tart with Gruyère & Fresh Thyme

I Love onions. All onions. But no raw onion will ever compare to sweet caramelized onions. They tend to be used as toppings rather than the main focus in recipes. So i’m here to change that…. This is an excellent recipe for entertaining guest and it’s versatile for a few reasons.

First, this tart can be served right out of the oven or at room temp & both ways taste great. Second, this can be used at any mealtime! For brunch, with scrambled eggs and fruit, for a light lunch with a nice salad, appetizers at a party or even a side dish for dinner. How awesome is that?! Gruyère  cheese can be quite costly so if you can’t find it or don’t want to spend the extra money on it just substitute swiss cheese. You can also make the caramelized onions in advance and store them in the fridge until you are ready to make this. So if you love easy meals and caramelized onions MAKE THIS! :)


1 pre-made pie dough ( I used pilsbury)

2 cups of caramelized onions

fresh thyme

8- 10 oz of shredded Gruyère (or swiss cheese) AND use as much cheese as you want if you feel the need…..

salt & pepper

1 egg -scrambled and a dash of heavy cream or water (egg wash)


Preheat the oven to 350 degrees.

On a sheet of parchment paper unroll the pie dough and smooth out so you have a nice smooth circle of dough.

Sprinkle half of the cheese on the pie dough leaving about a 1 inch border and sprinkle a generous amount of fresh thyme over the cheese. Add the onions and season with salt and pepper. Add the remaining cheese to the top and sprinkle with more fresh time (as much or as little as you want but thyme really is good in this dish)

Gently begin to crimp or pleat the dough around the onions so it forms a little crust. Do this the whole way around the tart being careful not to rip the dough. Brush the entire crust with the egg wash.

Bake for 30-40 minutes or until the crust is golden brown and the cheese is nice and melted. (OH YUM OH YUM) Remove from the oven and add a few sprigs of fresh thyme just because I thought it looked pretty.. Cut it into wedges and serve.

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

17 Responses “Caramelized Onion Tart with Gruyère & Fresh Thyme”

  1. Sarah December 22, 2011 4:34 pm #

    I can’t even describe how badly I want this right now. It looks incredible.

  2. simplylovefood December 22, 2011 4:52 pm #

    Thank you Sarah. It was incredibly EASY to make and just as easy to eat….the entire thing…..Yikes.

  3. Izzi December 28, 2011 1:38 pm #

    Yum. You have such beautiful photos.

  4. simplylovefood December 28, 2011 2:00 pm #

    Thank you very much Izzi!!!

  5. michele December 29, 2011 12:39 pm #

    I am about to make this dish. What do I cook it on? Thanks for answering.

  6. simplylovefood December 29, 2011 12:48 pm #

    350 degrees. 30-40 minutes or until the edges of the dough are a nice golden color. Every oven is different so just make sure to watch it :)

  7. michele December 29, 2011 1:03 pm #

    Sorry, I mean, do I put it on a pan or just use the parchment paper? You are fantastic, thanks for answering so quick.

  8. simplylovefood December 29, 2011 1:15 pm #

    LOL (blonde moment….) What I did is I used a large cookie sheet and laid a piece of parchment down. ANYTIME i make something I always use parchment it’s just so easy to clean and food won’t stick. I just carefully moved it (on the parchment) to a cutting board and let it cool for a few minutes. Then it was all gone :)

  9. michele December 29, 2011 1:23 pm #

    Thanks so much! Happy New Year!

  10. simplylovefood December 29, 2011 1:51 pm #

    Anytime & same to you! :)

  11. michele January 2, 2012 8:29 am #

    Made this on Dec. 29th and it was FANTASTIC! Everyone loved it. It was so easy too. I used swiss cheese and it was great.

  12. simplylovefood January 2, 2012 9:26 am #

    Michele- So happy you liked it!!!!! Swiss works JUST as good and it’s a lot cheaper :) )))) Thanks for the comment!

  13. Kaye March 31, 2012 10:22 am #

    How did you carmelize the onions?
    Thank you!

  14. simplylovefood March 31, 2012 8:57 pm #

    Kaye – Here is the way that I make my caramelized onions….Although not pretty the taste DEFIANTLY makes up for their looks :)

  15. jenni February 21, 2013 11:14 pm #

    Is the crust flaky and light? Never used Pilsbury before..

  16. simplylovefood February 22, 2013 8:03 am #

    Yes, mine turned out very flaky and light.

  17. Danielle March 12, 2013 8:14 pm #

    This looks amazing! Can’t wait to try it out.

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