Jamie Oliver Caramelized Onion Tart

So here’s the thing—this Jamie Oliver caramelized onion tart? It kind of ruined me for all other savory tarts. I wasn’t expecting much, to be honest. I mean, onions and pastry, right? But then the smell hit me. That rich, earthy scent of onions melting into butter with thyme and bay? It was like some kind of rustic perfume that clung to the walls. I made it for brunch. Ended up eating almost half of it while standing over the stove.

Ingredients Needed

• 4 medium onions, maybe a little over if you like things extra generous
• 3.5 tablespoons unsalted butter (and don’t skimp, just trust me)
• A few sprigs of thyme, stripped—save the woody bits for something else
• 4 bay leaves (fresh if you can swing it)
• 2 tablespoons soft dark brown sugar
• About 4 tablespoons apple cider vinegar (enough to give it a bite)
• 8 cloves of garlic, because why the hell not
• One sheet of all-butter puff pastry (cold, always cold)

How To Make Jamie Oliver Caramelized Onion Tart

1. Start with the oven. Blast it to 425°F. Don’t wait too long to get started.
2. Peel those onions. Not slice—halve. Top to bottom, like you’re opening them up to the world. Grab a big ovenproof frying pan—non-stick, ideally—and melt the butter over medium heat. Not too fast. Add in the thyme leaves and bay. Let it hiss and sizzle until it smells almost like fall.
3. Next, throw in the brown sugar and that sharp vinegar. Splash in a bit of water—100 ml, give or take. Now place the onion halves in, flat side down. Press them in like they belong there. Tuck in the garlic where you can find space.
4. Salt. Pepper. No fear. Lid on. Heat down low. Let it sweat, let them relax. 10 minutes? Maybe a little more. Then lid off. Let it do its thing until the pan starts to look sticky and dark around the edges. You’ll know.
5. Unroll the pastry. Lay it gently over the top, almost like you’re tucking it in for bed. Use a spoon or something to press the edges down so it cradles the onions. It’s not about perfection—it’s about intention.
6. Into the oven. Bake for about 35 minutes. You want that pastry puffed and bronzed, not pale and shy.
7. Now the moment. Oven mitts. Plate over the pan. One big, confident flip. If you hesitate, it’ll fold on itself. So don’t. Just go for it.

Why I Love This Recipe

There was this moment, right after I flipped it out—steam curling up, that golden sheen, the onions looking like they’d been painted in syrup—and I just stood there. Didn’t even want to slice it yet. It was that beautiful. We ate it on the back step with fingers and no plates. Still warm. Ridiculous.

Recipe Tips

• Yellow onions. Nothing fancy. Just humble and perfect for this.
• Don’t rush the caramelizing. It’s not a Tuesday night stir-fry.
• Salt early. It matters.
• Cold puff pastry or don’t bother. Warm dough turns sad.
• If flipping makes you nervous, test it empty first. Or just commit. Like life.

How To Store Jamie Oliver Caramelized Onion Tart

• Room Temp: You’ve got maybe two hours before things get weird. After that? Fridge.
• Fridge: Container with a lid. 3 days, give or take. It won’t last that long, though.
• Freezer: Wrap it up tight—plastic first, then foil. You’ve got a month.
• Reheating: Oven’s best. 350°F. 15–20 minutes, covered so it doesn’t dry out. Microwave if you must, but don’t expect magic.

Nutrition Facts (per serving)

• Calories: 352
• Carbs: 35.3g
• Protein: 4.4g
• Fat: 21.6g
• Sugar: 13.5g
• Fibre: 3.5g
• Sodium: 270mg

Let’s Answer a Few Questions

Can I swap onions?
Sure. Red ones go sweet and moody. White ones are sharper. Yellow’s the safe bet.

Can I prep ahead?
Yeah. Cook the onions, chill them. Pastry stays wrapped. Then smash it all together before baking.

No puff pastry?
Use what you’ve got. Even a scrappy shortcrust can carry the weight.

When are the onions done?
When they look like they’ve had a long day and a glass of wine. Deep gold, soft, glistening.

How do I stop it from sticking?
Decent pan. Enough butter. Maybe parchment. Mostly confidence.

Try More Recipe:

• Jamie Oliver Salmon Risotto
• Jamie Oliver Pregnant Pasta
• Jamie Oliver Microwave Curry