French Onion Tart | Cook for Your Life
French Onion Tart - Cook For Your Life- anti-cancer recipes

French Onion Tart

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4.7 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 1 min prep
Person Icon for Serving Size Makes 1 10-by-10-inch tart servings
Carrot Icon for Number of Ingredients Size 5 ingredients

The ingredients in this French Onion Tart are simple, but it requires some time to cook the onions. Don’t worry it pays off! Cooking onions slowly, for close to an hour, transforms this kitchen staple...


  • 2 teaspoons olive oil
  • 1 pound yellow onions, sliced in half lengthwise, then sliced
  • Salt, to taste
  • ½ recipe Basic Whole Wheat Double-Crust Pie Dough (See Ann’s Tip other options)
  • 1 sprig fresh thyme, leaves stripped
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Nutrition Facts


718 cals


39 g

Saturated Fat

9 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

20 g


84 g


19 g


11 g


11 g


1308 mg


  1. Heat olive oil in a wide skillet over medium heat. Add the onions and cook for 2 minutes, stirring, until they just begin to wilt. Add salt, and cover with a tightly fitting lid or parchment paper. Cook stirring occasionally, until tender and golden brown, about 45 minutes to 1 hour.
  2. Meanwhile, preheat the oven to 375 degrees F. Roll out the pastry dough, if using, until it is about ⅛-inch thick. Bake the crust in the tin with nothing in it for 15 minutes until it is just set and turning golden in some places.
  3. Spread the onions onto the crust, about ¼-inch to the edges. Sprinkle on the thyme leaves. Bake for 15-20 minutes or until the crust is golden.

Chef Tips

Making the pastry crust is delicious. When having less time buy a pre-made pizza dough or whole wheat flatbread from your grocery. Pre-bake the crust is not needed if using one of these options.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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