Onion Tartlets with Poached Eggs

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Makes about 7 tartlets
Adapted from: Michel Roux
Originally from January 2013 on my old blog

These are delicious, and… decadent. Cream + butter + pie dough (more butter) + poached egg on top = the most delicious calories you’ll ever consume. Good thing they are individual tarts, meaning portion control (well, unless you’re like me and eat 3). This recipe calls for one recipe of pie dough, or frozen puff pastry. You can use your own, or you can just use my favorite pie dough recipe, which is also posted on my blog.

While this recipe may look slightly intimidating, the only tricky part is poaching the eggs. It can be difficult to cook them correctly, and also for them to come out looking pretty. Mine never look very pretty, but they still taste delicious. Anyone and everyone will be very impressed by this dish. It would make a really cool appetizer, but I used it as a side dish.


  • 7 Eggs, possibly more or less, depending on how many tarts you can roll out of your pie dough recipe
  • 2 onions (I used Vidalia, which are slightly sweet. You could also use white, yellow, or maybe even red).
  • 8 tbsp butter
  • 2/3 cup heavy cream
  • 3 tbsp vinegar (for poaching the eggs. The type doesn’t matter, I find. You’re supposed to use white wine vinegar, but all I had was apple cider and that turned out just fine for me.)
  • A tablespoon (or more, or less) of chopped rosemary or thyme. The recipe called for thyme, but I had rosemary in my little herb garden, so that’s what I used.

To poach the eggs:

Bring a Dutch Oven filled with 3 inches of water and the vinegar to a light boil. Crack 4 of the eggs into separate ramekins and gently drop into the water. Cook for 1 ½ minutes, or a little longer, depending on your preference. Scoop out gently with a slotted spoon, cut away the access white, and drop into a bowl of ice water to stop the cooking. Put the bowl of water in the fridge and store the eggs for up to 2 days.

For the tarts:

Slice the onions thinly. Melt the butter in a heavy pan over low heat. Add the onions and cook gently for 45 minutes, stirring every 5 minutes or so to make sure they don’t get browned, just caramelized. Pour in the cream, add the rosemary or thyme, raise the heat a little bit, and cook for another 10 minutes. Remove from heat and pour the onions into a bowl, season with salt and pepper, and set aside.

Preheat the oven to 325 F. Roll out the pie dough to about a 1/8 inch thickness, and cut into 4 inch circles (the recipe calls for a cookie cutter, I just cut them with a knife). Chill the circles for 20 minutes.

Prick each circle with a fork 4-5 times. Spread the onion mixture on top of the disks, and bake for 25-30 minutes or until the bottom of the  pastry is crisp and golden brown (I baked them for 30 minutes and they could have used some more time, but, we were hungry).

To reheat the poached eggs, boil good amount of water in a tea kettle, (I recommend putting the kettle on the heat about half way through the tarts’ cooking time so the water has reached a boil by the time the tarts are done) and when boiling, remove the eggs with a slotted spoon from the ice water, put into a new bowl, and cover with the boiling water for no more than 30 seconds. Remove the eggs from the hot water with a slotted spoon, let drain well, and place one egg on top of each tartlet.

Happy dining!!


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