French onion tart with pink onions from Roscoff and goat cheese

Französischer Zwiebelkuchen mit rosa Zwiebeln aus Roscoff und Ziegenkäse | Maître Philippe & Filles

Autumn is here and with it comes the time for cosiness, colorful leaves, home cooking... One of our annual classics is the French onion tart. Just sautéing the pink onions from Roscoff with the hearty vetrêche makes your mouth water. A hint of Piment d'Espelette, creamy sour cream and luscious crème épaisse give this recipe a zesty, creamy freshness. Of course you can also do without, but the topping made of ash goat cheese rounds off the onion cake perfectly.
A delicious cheeseless alternative that we tried as mini tartlets is the pure onion tart, optionally decorated with olives.

In Alsace - as well as in parts of southern Germany - the onion cake is usually drunk with Federweißer. We opt for "normal" white wine, which you are welcome to try while cooking...


  • 250 g flour (type 550)
  • 15 grams of yeast
  • 1 tsp sugar
  • 125 ml milk
  • Fleur de Sel
  • 30g salted raw milk butter from France (only available in stores during the summer)
  • 100 g Ventr êche bacon, streaky (we have it in the shop)
  • 1 Selles-sur-Cher AOP goat's cheese with ashed rind (only available in store during summer)
  • 500 g pink onions from Roscoff
  • 2 eggs (available in our shop in organic quality)
  • 75 ml sour cream
  • 50 ml crème épaisse (alternatively also crème fraîche, we have it in the shop)
  • 1 tsp allspice d'Espelette
  • Olives for snacking or topping excess dough

Ingredients for French onion tart


  1. First, put the yeast, sugar, melted butter and lukewarm milk in a mixing bowl and mix all the ingredients until the yeast has completely dissolved. Then put the flour and about 1 teaspoon of fleur de sel in the bowl and knead the dough (preferably with a food processor with a dough hook) until you get a homogeneous mass. Then let it rise in a warm place until the dough has roughly doubled in size.
  2. Finely dice the Ventr êche bacon, peel and thinly slice the Roscoff onions and sauté in a large pan with plenty of butter and over low heat until the onions are translucent.
  3. In a small bowl, whisk together the eggs, sour cream, crème épaisse and Piment d'Espelette. Then add to the pan with the onions and bacon and let the mixture set slightly.
  4. Knead the dough again briefly and then place it in a springform pan. Please make sure that the edge is high enough so that the filling has enough space.
  5. Now put the prepared onion mixture on the dough.
  6. The Selles-sur-Cher goat's cheese is sliced ​​and placed on the onion tart.
  7. Bake in a preheated oven at 200 °C (preferably with top and bottom heat) for 40 minutes.
  8. To snack on something in the meantime and to keep hunger at bay, we recommend delicious black olives from southern France. You can also pour yourself a glass of wine...
French onion pie

The onion cake tastes best when served warm to lukewarm and enjoyed with a cool wine. We recommend two wines that go perfectly with it.

Our wine recommendation:

Number one is the Alento Branco 2017 from Alentejo : “Pale yellow in color with aromas of citrus and mineral notes, harmonious in the mouth with a well-integrated acidity that gives the wine freshness and length.”

Our second recommendation was the Les Terrasses Blanc 2015 Château Pesquié, which we no longer stock. Instead, we recommend the Bordeaux Supérieur blanc 2017 from Château Argadens . "A fresh white Bordeaux that opens with a powerful nose with notes of mango and pineapple enhanced by woody oak and vanilla notes. Balanced, full-bodied, supple and pleasantly fresh in the mouth."

Bon Appetit!

Yeast dough for French onion tarts

Dough in the springform pan

Selles-sur-Cher and thyme

Melted butter and bacon in the pan

French onion tart before baking

Mini tartlets before baking

Mini tartlets and French onion tart fresh from the oven

French onion tart serving suggestion

French onion tart serving suggestion

The print-friendly version as a pdf without images can be found here .

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