Red Wine Onion Tarte Tatin

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If you’ve ever wanted to impress dinner guests without spending hours in the kitchen, this Red Wine Onion Tarte Tatin is the way to do it. It’s the kind of dish that looks fancy, smells incredible, and feels totally restaurant-worthy, but is surprisingly simple to make! Think caramelized onions glazed in honey, red wine, and vinegar, topped with golden puff pastry.

Red wine onion tart served on a platter with fresh thyme garnishing on top.

I already have a classic onion tarte tatin recipe on the blog that uses yellow onions for a sweet, mellow flavor. But this version leans deeper and richer. The red onions bring a beautiful color and a touch of sharpness, while the red wine and vinegar add depth and tang. It’s savory, slightly sweet, and has just the right balance of flavors. Honestly, it’s one of those recipes that tastes way more complicated than it actually is!

This is my go-to when I want to make something special for a dinner party or a cozy weekend at home. It’s elegant but unfussy, just sauté, layer, bake, and flip. Serve it warm with a simple green salad or alongside roast chicken, and you’ve got a meal that feels straight out of a French bistro.

Why We Love This Red Onion Tarte Tatin

It’s surprisingly easy. All you need is one skillet and a sheet of puff pastry. The onions do most of the work, you just let them slowly caramelize until they’re glossy and jammy.
Rich, complex flavor. The combination of red wine, vinegar, and honey gives this onion tarte a perfect balance of sweet, savory, and tangy. Every bite hits a little differently, in the best way.
Looks impressive, tastes incredible. That moment when you flip it onto the plate and reveal those deep ruby onions? Pure magic. It’s a guaranteed “wow” moment at the table.
Perfect for entertaining (or meal prep). You can make this ahead, reheat it gently in the oven, and it still looks and tastes amazing. It’s just as good warm as it is at room temperature.

Ingredients You Need

Red onions: Choose medium-sized ones and keep the root ends intact when quartering, this helps them hold together while cooking and flipping.
Butter + olive oil: Using both gives you richness from the butter and helps prevent burning from the olive oil.
Honey: Adds just enough sweetness to balance the acidity of the wine and vinegar.
Red wine vinegar: Brings brightness and contrast to the sweet onions. A little goes a long way!
Dry red wine: Adds a deep, savory note and enhances the color of this red wine onion tarte tatin. Use something you’d enjoy drinking, nothing too sweet.
Fresh thyme: A classic pairing with caramelized onions and red wine. It adds a subtle herbal aroma that ties everything together.
Puff pastry: Store-bought is totally fine here. Just make sure it’s fully thawed before using so it puffs properly.
Salt + pepper: Essential for balancing the sweetness and acidity!

Variations & Substitutions

Wine: If you prefer not to use wine, swap it with pomegranate juice or cranberry juice for a similar rich color and tang.
Vinegar: You can use balsamic vinegar for a sweeter, deeper glaze. It’ll change the flavor slightly but still tastes great.
Onions: You can use white or yellow onions if needed, but the flavor will be slightly different!
Pastry: If you don’t have puff pastry, you can use pie dough. It’ll be a little denser but still delicious.

How to Make Red Onion Tarte Tatin

Prep the Onions: Peel and quarter the red onions through the root so they hold together.
Preheat the Skillet: Heat butter and olive oil in a 10–12 inch ovenproof skillet over medium heat.
Sauté Onions: Add onion quarters, cut side down, and sauté 10–12 minutes, until they start to caramelize and soften.
Add Honey & Vinegar: Drizzle the honey over onions and let it bubble for 1–2 minutes. Pour in red wine vinegar and red wine. Season with salt and pepper.
Add Thyme: Add thyme sprigs and cook 10–12 minutes, until liquid reduces to a glossy glaze.
Preheat: Preheat oven to 400°F. Roll puff pastry slightly larger than skillet.
Top with Pastry & Bake: Lay pastry over onions, tucking edges down inside. Cut 2–3 small slits in the pastry to vent steam. Bake 25–30 minutes, until pastry is golden and puffed.
Rest, Invert, & Enjoy: Let rest 5 minutes. Place a serving plate over skillet and carefully invert. Garnish with fresh thyme leaves.

Drizzling honey over the red onion wedges in a skillet.

Tips for Success

Keep the onion quarters intact. Cut through the root end but don’t trim it off, this helps the onions hold their shape while cooking and when you invert the tart later!
Use an ovenproof skillet. A cast iron or stainless steel pan (10–12 inches) works best. Make sure the handle is oven-safe since the whole thing goes straight from stovetop to oven.
Don’t rush the caramelizing! Onions take time to caramelize. Let the onions slowly cook until they’re deeply golden, that’s where the flavor magic happens.
Cool briefly before flipping. Once baked, let the savory onion tarte rest for about 5 minutes before inverting it onto a plate. This helps the glaze thicken slightly and makes it easier (and safer) to flip.

Serving Suggestions

This caramelized onion torta can easily be served as a main dish with a few sides like a raw asparagus white bean tuna salad or a warm lentil and kale salad! It would also be a great side dish to a larger main like my one pan pork loin with cabbage and apples or rosemary garlic roasted lamb.

If you’re serving this at a dinner party, it’s one of those dishes that looks elegant but doesn’t need to be served piping hot, which makes hosting a lot less stressful!

Side view of a red wine onion tarte tartin on a serving platter with fresh thyme on top.

Frequently Asked Questions

What kind of red wine should I use?

Any dry red works well, think Merlot, Pinot Noir, or Cabernet Sauvignon. Avoid anything too sweet, since the honey already adds sweetness.

How do I prevent the pastry from getting soggy?

Make sure to cook down the liquid until it forms a thick glaze before adding the puff pastry. You want most of the moisture to evaporate, that’s the key to a crisp crust!

How do I store leftovers?

Let the tarte cool completely, then store it covered in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 10–12 minutes until warmed through and the pastry is crisp again.

Can I freeze leftovers?

You can! Let the red wine onion tarte tatin cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven until warmed through and crisp.