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HalfPint is a trusted home cook.
Just found this cool wine-food matching site:
Looks like a sauvignon blanc and any red (Bordeaux, Beaujolais, etc), even a rosé, will pair well with an onion tart. Though I don't see chardonnay on the list for whites.
Chris is a trusted source on General Cooking
An Alcatian white, a Pinot Gris, or a light red, like the Beaujolais HalfPint suggests. You want some acidity, which is why the Chardonnay wasn't on HalfPint's list.
Margie is a trusted home cook immersed in German foodways.
A Gewürztraminer from Alsace! Riesling would also be good, as would a Grüner Veltiner.
AntoniaJames is a trusted source on Bread/Baking.
I'd serve a Kabinett Mosel for this -- crisp and refreshing, and just a bit off the beaten path! ;o)
June is a trusted source on General Cooking.
Depends upon your mood, and whether your diners prefer red or white. Or you could ahve one of each. For me that particular tart says Alsatian white... Pinot Blanc preferably, or could be Riesling. For a red, I'd like a village Bourgogne from the Cotes de Beaune area.
Chops is a trusted home cook.
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