Red Wine Onion Tart

Menu Part: 
Side Dish
Cuisine Type: 

Thin slices of yellow onion sauteed in dry red wine and sugar, added to a reduced cream and baked in a pastry shell. Serve warm.


2 tbsp. olive or cooking oil
3 large yellow onions, halved and thinly sliced
1 2⁄3 cup dry red wine (cabernet sauvignon or merlot)
1⁄4 cup sugar
1⁄2 cup heavy cream
1 (10-in.) pastry shell
Salt and white pepper, to taste


1. Heat the oil in a large sauté pan. Add onions and sauté over low heat for 30-40 min., or until tender. Add wine and sugar. Continue to cook slowly, stirring often, until all liquid has evaporated, approximately 30 min. longer.

2. While onions cook, pour cream into a small saucepan and place over med. heat until it boils. Reduce the volume by 2⁄3 and set aside.

3. Pre-bake the pastry shell in a 400°F oven for 20 min., or until golden.

4. When the onions are “dry,” combine them with the cream and season to taste
with salt and pepper. Turn into pastry shell. Bake in a 325°F oven for 30 min. or until hot through the center.

5. Serve warm.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

FSD Resources