There’s something irresistibly comforting about the aroma of Caramelized Onion Tartlets (gluten free crust) baking on a crisp fall afternoon. The scent alone brings back memories of my childhood kitchen in Tuscany, where my nonna would simmer onions low and slow, turning them into sweet gold. Years later, after discovering I was gluten-intolerant, I feared I had to give up that flaky crust I loved so much. But I refused to let go of flavor. I spent months testing recipes, determined to recreate the cozy magic of those golden bites without the wheat.
Today’s recipe is one of the most beloved on GoldenGlutenFree.com. These tartlets are a reader favorite for a reason: buttery gluten-free crust, rich caramelized onions, and a creamy base that melts in your mouth. They’re elegant enough for a holiday party, but simple enough for a cozy night in. And yes, they freeze beautifully.
In this post, I’ll guide you through everything: the ingredients, foolproof step-by-step instructions, chef-tested tips, creative variations, and storage options. This is fall comfort food done right simple, nourishing, and guaranteed gluten-free.
Caramelized Onion Tartlets (Gluten Free Crust)
Equipment
- mixing bowl
- pastry cutter or fingers
- Rolling Pin
- parchment paper
- tartlet pans or muffin tin
- skillet
- pie weights or dried beans
Ingredients
- 1.5 cups gluten-free flour blend (with xanthan gum)
- 0.5 cup cold unsalted butter, diced
- 1 large egg
- 0.25 tsp sea salt
- 1–2 tbsp cold water, as needed
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 0.25 tsp sea salt (for onions)
- 0.5 tsp fresh thyme (or 1/4 tsp dried)
- 0.5 cup shredded mozzarella or Gruyère
- 0.33 cup heavy cream or coconut cream
- 1 egg (for filling)
- fresh cracked pepper to taste
Instructions
- In a large bowl, whisk together the gluten-free flour and salt. Using your fingers or a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs. Add the egg and mix until a dough starts to form. Add cold water a teaspoon at a time until the dough just comes together.
- Flatten into a disk, wrap in parchment, and chill for 30 minutes. Roll out between two sheets of parchment and cut rounds. Press into molds and prick bottoms. Chill again while preheating oven to 375°F (190°C).
- Blind bake crusts for 10 minutes using parchment and pie weights. Remove weights and bake 5 more minutes until lightly golden. Set aside.
- Heat olive oil and butter in a skillet over medium-low. Add onions and salt. Cook slowly for about 30 minutes, stirring often, until golden and jammy. Add thyme in last 5 minutes.
- In a small bowl, whisk together cream, egg, cheese, and pepper. Add cooled caramelized onions and mix well.
- Spoon filling into baked tartlet shells. Bake at 350°F (175°C) for 18–20 minutes, until filling is set and golden.
Notes
Nutrition
Ingredients You’ll Need
Here’s what makes these tartlets sing each element plays a role in balancing savory, sweet, and creamy.
For the gluten-free tartlet crust:
- 1 1/2 cups gluten-free flour blend (with xanthan gum)
- 1/2 cup cold unsalted butter, diced
- 1 large egg
- 1/4 tsp sea salt
- 1–2 tbsp cold water, as needed
For the caramelized onion filling:
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 tsp sea salt
- 1/2 tsp fresh thyme (or 1/4 tsp dried)
- 1/2 cup shredded mozzarella or Gruyère
- 1/3 cup heavy cream or coconut cream
- 1 egg
- Fresh cracked pepper to taste
You can find similar savory party-friendly recipes like Parmesan Garlic Cauliflower Bites or Mini Polenta Cakes with Mushroom Ragu if you’re planning a full spread.
Step by Step Instructions
1. Prepare the gluten-free crust
In a large bowl, whisk together the gluten-free flour and salt. Using your fingers or a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs. Add the egg and mix until a dough starts to form. Add cold water a teaspoon at a time until the dough just comes together.
Flatten into a disk, wrap in parchment, and chill for 30 minutes.
Roll out the chilled dough between two sheets of parchment and cut into rounds to fit your tartlet pan or muffin tin. Press gently into the molds and prick the bottoms with a fork. Chill again while the oven preheats to 375°F (190°C).
Blind bake for 10 minutes using parchment and pie weights (or dried beans). Remove weights and bake 5 more minutes until lightly golden. Set aside.
2. Caramelize the onions
While the crust bakes, heat olive oil and butter in a skillet over medium-low. Add sliced onions and salt. Cook slowly about 30 minutes until onions are golden and jammy. Stir often to prevent burning. Add thyme in the final 5 minutes.
This process makes a world of difference. You want deep color and sweet, soft flavor.
3. Assemble the tartlets
In a small bowl, whisk together cream, egg, cheese, and a pinch of pepper. Add the cooled caramelized onions and mix well.
Spoon the mixture into the baked tartlet shells. Return to the oven and bake at 350°F (175°C) for 18–20 minutes, until the filling is set and the tops are slightly golden.
Looking for an elegant appetizer to pair with these? These Baked Brie with Cranberry Pecan Topping would make a perfect match.
Tips for Success
- Use cold butter and chill the dough: This helps create a flaky crust that holds its shape beautifully.
- Don’t rush the onions: Low and slow is the key to deep flavor at least 30 minutes.
- Blind-bake the crusts: This keeps the bottom from going soggy once filled.
- Try a silicone muffin pan: Makes removing tartlets clean and easy.
For party prep, you can make both the crust and onions a day ahead. Store them separately and assemble the tartlets just before baking.
Creative Variations
These tartlets are a blank canvas. Here are a few delicious ways to customize:
Gluten-Free Streusel Topping
Top with a quick savory streusel:
- 1/4 cup gluten-free breadcrumbs
- 1 tbsp melted butter
- 1 tbsp grated Parmesan
Sprinkle before baking for a crispy, cheesy crown.
Vegan-Friendly Swap
- Use dairy-free butter in crust
- Sub coconut cream for heavy cream
- Use vegan cheese or nutritional yeast
- Replace egg with a flax egg (1 tbsp flaxseed + 3 tbsp water)
Pair these with Gluten-Free Mozzarella Sticks for a comfort-food spread that’s totally wheat-free.
How to Store and Freeze
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat at 325°F (160°C) until warm.
- Freeze: Freeze baked tartlets in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen for 15–20 minutes at 350°F.
These also travel well perfect for potlucks or lunchbox treats. Serve alongside something sweet like Gluten-Free Cheesecake Bites to round out the menu.
FAQ: Caramelized Onion Tartlets (gluten free crust)
How do I keep the gluten-free crust from crumbling?
Use a flour blend that includes xanthan gum, and don’t skip chilling the dough. It firms up the fat and prevents cracking.
Can I make these tartlets ahead of time?
Yes! You can bake them the day before and reheat. Or freeze them for up to 2 months.
What’s the best cheese for this recipe?
Gruyère is classic, but mozzarella or goat cheese work beautifully too. Avoid overly wet cheeses.
Can I use store-bought gluten-free pie crust?
Absolutely. Just cut to size and blind-bake as instructed.
Conclusion
These Caramelized Onion Tartlets (gluten free crust) are everything we love about fall cozy, comforting, and deeply flavorful. Whether you serve them at a dinner party or sneak one warm from the oven, they never disappoint.
And remember, the best gluten-free recipes aren’t just substitutes they’re standouts.
Want more cozy ideas? Browse our Gluten-Free Dinner Rolls and Gluten-Free Dessert Recipes to complete your seasonal table.