Red Onion Tarte Tatin

http://www.manusmenu.com/red-onion-tarte-tatin

This was very tasty. I left out the sugar though, onions are plenty sweet on their own. I think for my 9 inch springform the crust was far too thick and it took a whole hour before it started to turn golden. Next time I should use less crust, maybe 3/4 or half the recipe.

I used my new food processor to mix the crust and it was awesome. Mix flours, then mix with butter, then pour in cold water in thin stream while mixing. It came out great after refrigeration and rolled out easily.