Recipes

Recipe: Alsatian Onion Tarte Tatin

Name: Recipe: Alsatian Onion Tarte Tatin
Yield: 6
Cuisine: European
Ingredients: 6 medium onions (3 white, 3 red); 1 pinch sugar; 1 pinch of ground Espelette pepper (piment d’Espelette); 1 tbsp (about 8 g) flour; ⅔ cup (160 ml) milk; ¾ cup + 1 tbsp (200 ml) double cream; 4 eggs + 1 yolk; 2 tbsp olive oil; 2 tbsp butter; Salt, pepper; For the Shortcrust Pastry:; 9 tbsp (125 g) soft butter; 2 cups (250 g) flour; ½ tsp salt; ⅓ cup (80 ml) water

by olivia hoffman October 2, 2026

October 2, 2026

Photos reprinted with permission from Grubb Street Publishing

Alsatian cuisine blends French finesse with Germanic heartiness, shaped by terroir and tradition. At Auberge de L’Ill, a 150-year-old, three-Michelin-star institution on the banks of the Ill River, fourth-generation chef Marc Haeberlin proudly perpetuates this heritage. We are delighted to share a few recipes from his recent cookbook, L’Auberge de l’Ill: 65 Recipes Straight from the Water’s Edge in the September/October 2026 issue.

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In the magazine, you’ll find recipes for Roasted Ceps (porcini mushrooms) in Fig Leaves, Roasted Eggplant with Natural Vinaigrette, Roast Pheasant on Sauerkraut, Cherry Crêpes, and Alsatian Onion Tarte Tatin.

Alsatian Onion Tarte Tatin

Onion tart has been a fixture of Alsatian kitchens for generations, and this version from the Haeberlin family’s restaurant on the banks of the Ill slowly cooks down white and red onions in butter and olive oil until deeply caramelized, then go into a custard of cream, milk, and eggs with a pinch of piment d’Espelette for gentle spice. Baked in a buttery shortcrust and served warm alongside a crisp lamb’s lettuce salad, it makes for a perfect autumn lunch with friends or family.

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Recipe: Alsatian Onion Tarte Tatin

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Ingredients

6 medium onions (3 white, 3 red)
1 pinch sugar
1 pinch of ground Espelette pepper (piment d’Espelette)
1 tbsp (about 8 g) flour
⅔ cup (160 ml) milk
¾ cup + 1 tbsp (200 ml) double cream
4 eggs + 1 yolk
2 tbsp olive oil
2 tbsp butter
Salt, pepper

For the Shortcrust Pastry:

9 tbsp (125 g) soft butter
2 cups (250 g) flour
½ tsp salt
⅓ cup (80 ml) water

Instructions

Make the shortcrust pastry by rubbing the softened butter into the flour and salt with your fingertips until the mixture resembles fine breadcrumbs. Add the water and bring together to form a smooth dough. Shape into a ball, wrap in cling film and chill in the refrigerator.

Peel and finely slice the onions. Cook them gently for at least 30 min in a mixture of butter and olive oil in a heavy-based saucepan, stirring regularly, until richly browned and caramelised. Season with salt, sugar and a pinch of piment d’Espelette. Stir well and, towards the end of the cooking time, add the flour and mix thoroughly. Remove from the heat.

In a mixing bowl, whisk together the milk, double cream and the eggs (whole eggs plus the extra yolk) until smooth, then fold in the cooked onions.

Preheat the oven to 360°F (180°C). Line a buttered tart tin with the chilled pastry, then pre-bake for 20 min, using baking beans to keep the base flat. Pour the onion custard into the pre-baked crust. Increase the oven temperature to 395°F (200°C) and bake for a further 20 to 25 min, until the filling is set and beautifully golden.

Turn out while still warm and serve with a crisp lamb’s lettuce salad or a lightly dressed frisée.

To see more of the Micheline-star-worthy recipes featured in the September/October issue, get a copy of the magazine here. You can also get a copy of the book here.

French recipe recipe

Recipe: Alsatian Onion Tarte Tatin

Photos reprinted with permission from Grubb Street Publishing

Alsatian Onion Tarte Tatin

Recipe: Alsatian Onion Tarte Tatin

Ingredients

Instructions

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