Red onion tatins with maple caramel {vegan}

Tatins d'oignons rouges recette

Je ne sais pas où vous en êtes dans la préparation des fêtes, si tenté que vous en êtes quelque part, personnellement les cadeaux sont bouclés et aujourd’hui c’est mission sapin ! Une fois le sapin et les cadeaux préparés, qu’est-ce qu’il nous reste, je vous le donne en mille, et bien le menu (oui parce que Noël sans repas de Noël…) ! Du coup on commence par l’apéro (le plus important !) avec ces tatins d’oignons rouges qui changent un peu des traditionnels feuilletés saucisse de Tonton Robert ou des toasts pain de mie de Mamy Nicole !

Red onion tatins stick a little to your fingers but it’s terribly regressive,

the sweet side, crispy poppy seed pastry, in short, happiness in one bite (or two, depending on the size of your mouth !). Brief, here we love caramelized onion, so I'm not going to convince myself, but I hope you give it a try because, if you are lucky enough to have a stand mixer at home to make your dough, the recipe is really not complicated (and if you don't have a robot either, you'll just need a little extra elbow grease !). The trick is to make them in muffin molds, like that no hassle, on the other hand remember to unmold while still hot otherwise the caramel will play tricks on you and you will have to serve them in the mold (less classy and less practical straight away !).

This year, I made this recipe for red onion tatins for the wonderful advent calendar designed by Natasha from the blog green echoes and supported by Vanessa from Déliacious, an advent calendar in which you will find 24 festive and plant-based recipes for aperitifs (thank you to them for trusting me) ! Yesterday it was Laura from Leaf who offered you a great recipe for buckwheat chips, parsnip and hazelnut and tomorrow it's happening on Eva's Instagram account aka The French coconut with its raw forest velouté.

red onion tatin recipe
Red onion tatins

Red onion tatins with maple caramel {vegan}

POUR 8-10 PARTS

  • 120 g brown wheat flour
  • 25 g poppy seeds
  • 2 tablespoons of oil
  • 4-5 tablespoons of water
  • 1 pinch of salt
  • 3 medium sized red onions
  • 50 g vegetable margarine
  • 6 tablespoons of maple syrup
  • 2 tablespoons of tamari
  • Timut or Sichuan pepper
  • Start by preparing the dough by hand or in a food processor fitted with a sheet.. Work all the ingredients together to form a smooth dough. Form a ball and set aside.
  • For the caramel, put the margarine, Maple syrup, tamari and timut pepper (to taste) ground in a saucepan and bring to a boil 2 minutes.
  • Peel and cut the onions into slices 3-4 mm thick.
  • Preheat the oven to 200°.
  • In non-stick muffin tins, distribute the caramel at the bottom then add, two or three onion rings on top.
  • Roll out the pie crust onto 3-4 mm thick and cut rounds of dough the size of your molds. Add the rounds of dough on top of the onion rings, packing lightly.
  • Bake 15-18 minutes.
  • Enjoy warm.
Red onion tatins
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Emilie Par Emilie
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Red onion tatins with maple caramel {vegan}

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