Tarte à l'oignon

Method

1. 1 Knead the flour with cold butter, salt, and cold water to form brisée dough, then refrigerate for 1 hour.
2. 2 Slice three onions very thinly and sauté them over low heat for 50 minutes, stirring every 5 minutes, until the onions turn a caramel brown color.
3. 3 Sprinkle vinegar over the onions in the pan to break up the burnt layer at the bottom and balance the sweetness; this version doesn't use cream or eggs, so all the flavor comes from the onions.
4. 4 Roll out the dough in the mold, poke holes in the bottom, then bake at 190 degrees for 15 minutes.
5. 5 Spread the onions on the crust, sprinkle with grated cheese and thyme, then bake for another 20 minutes until golden brown.

With an appliance

• Air fryer 1 hr 50 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 13 minutes, and rotate the tray at minute 6. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.