This recipe is a part of our Community Cookbook series. We tapped seven members from our community to bring you simple, crowd-pleasing dishes to inspire you this holiday season. The best part? Each dish pairs perfectly with a glass of Avaline.

Meet Teresa:

Teresa Johnson is a multidisciplinary creative and cook based in Brooklyn, with a background in nutrition. She's the founder of Veggie Mom Club, which is a holistic health hub that explores alternative ways of healing through community, food, and creativity. We love her caramelized onion tarte tatin recipe because it's as simple as it is stunning. It pairs well with Chardonnay, but White, Grenache Blanc and Rosé would be great alternatives. See more of her life on Instagram @veggiemomclub.

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Q & A:

Tell us a little bit about yourself & why you love to cook.

I cater and host supper clubs that are open to the public, and work as a holistic health coach specializing in managing menstrual disorders and hormonal health.

I love to cook because food is more than just something to fill our bellies; it's nourishment. It's self-expression. It's love. It's sexy. It's comfortable. It's a memory. It's generational. Being able to express myself and tell a story through food, while sharing a table with loved ones or strangers, is an old tradition that I'd like to keep alive.

What’s your favorite thing about sharing food & wine with friends?

The intimacy! Also, a good dinner group means the possibility for spontaneity. Could we end up dancing in the living room? Take a long walk outside for ice cream? Either way, you're surrounded by people you enjoy and make you feel full.

Why do you think your recipe pairs so well with Avaline?

What I love about this recipe is that it's buttery and flakey. That richness is cut by the wine, which enhances the tatin's flavor. This is a sexy snack pairing, through and through.

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Directions:

Preheat the oven to 350 degrees set to convection bake.

Place the butter in a frying pan that's suitable to be used in the oven. Melt over a low/medium heat, add in the garlic and chopped herbs. Keep the heat low to ensure the butter does not burn.

Arrange the onions cut side down in the pan, in a circular pattern. Season with salt and fry for 10-15 minutes, over a medium heat until caramelized and softened on the side in tact with the pan. Add the balsamic vinegar and port to the pan and cook for a further 5 minutes until reduced and syrupy.

Place the puff pastry over the pan, completely cover the onions and tuck the pastry in at the sides. Place in the preheated oven and bake for 20- 25 minutes.

Allow to cool in the pan slightly for approximately 5 minutes. Place a large plate over the top of the pan and turn it over to remove the tarte from the pan. Garnish with fresh thyme and serve immediately.

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