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Chef Kevin Nashan's Onion Tart


This savory fall recipe comes from Chef Kevin Nashan of Sidney Street and The Peacemaker, two restaurants in Phoenix, Arizona.


Onion Tart FIlling

  • 2 Yellow Onions
  • 9 Ounces Goat Cheese
  • 1 Lemon (Zested)
  • 3 Ounces Triple Cream Cheese

Pearl Onion Preparation

  • 6 Red Pearl Onions
  • 4 Tablespoons Butter
  • Water as Needed
  • Thyme to Taste
  • Salt to Taste
  • 6 White Pearl Onions

Cippolini Onion Caramelization

  • 12 Cippolini Onions
  • Dash of Water
  • Butter as Needed
  • Honey as Needed
  • Dash of Oil


Onion Tart FIlling

Caramelize the onions to a dark brown color.

Over a double boiler, melt both cheeses into a smooth mixture and fold in the onion and lemon zest.

Pearl Onion Preparation

In a medium sauce pan, bring the water to a medium-high temperature and slowly whisk in the butter to form an emulsion.

Add the onions one color at a time.

Cook until tender and watch the braise; if it starts to break add some water to bring it back together.

Season with thyme and salt.

Let cool for 4 minutes.

Cippolini Onion Caramelization

In a sauté pan, add onions (whole) on medium heat.

Caramelize the onions completely, then add a splash each of sherry vinegar and water, and honey and butter as desired.

Make sure the mixture starts to coat the onions, then turn down to low heat.