German Onion Tart

Stone Hill Winery German Onion Tart


  • 1 3/4 cups all-purpose flour, divided
  • 1 1/2 tsp active dry yeast
  • 2 tbsp butter or margarine just melted
  • 1 egg lightly beaten
  • 1/2 cup warm water
  • 1 large mild, sweet onion (such as Vidalia), peeled, halved and thinly sliced
  • 1 1/2 tsp butter or margarine
  • 1 egg
  • 1/2 cup sour cream
  •  dash of salt
  •  caraway seeds
    Combine 1 cup flour, yeast, sugar and salt in mixer bowl. Using dough hook, mix for 2 minutes. In separate bowl, whisk butter or margarine into egg. Turn mixer speed to medium, and slowly pour egg mixture into flour mixture. Add warm water and continue mixing for 2 minutes. Stop mixer and scrape sides of bowl. Resume mixing, and slowly add 3/4 cup flour. Turn mixer to high and knead dough for 2-3 minutes. Turn dough onto floured board and knead for several minutes until smooth. (Dough will remain somewhat sticky.) Place dough in lightly oiled bowl. Cover with plastic wrap and set in warm place to rise until doubled.
    Caramelize onions (sauté until golden brown) in melted butter or margarine over medium heat. Allow onions to cool completely. Whisk together egg, sour cream, white pepper and salt. Mix completely with cooled onions.
    Preheat oven to 375°F. After dough has doubled in bulk, punch down. For each tart, pull and pinch off a portion of dough roughly the size of a large lemon. Press and stretch dough portion with fingertips to form an 8”-round, leaving a rim to hold the filling. Place dough round onto baking sheet lightly sprayed with oil. Using a slotted spoon, top dough round with onion filling, distributing to within 1/2” of edge of dough. Repeat until all dough rounds have been made and filled. Lightly sprinkle caraway seeds over tarts. Bake on middle rack of oven for 8-10 minutes, or until golden. Serve immediately. Makes 6 tarts.
  1. Can be cooled on wire rack, then individually wrapped and frozen for later use. To defrost, microwave for 45 seconds, then bake in 375°F. oven for 10 minutes.

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