Servings: 6 slices
- 4 medium brown onions
- 50 g unsalted butter
- 4 sprigs fresh thyme
- 4 fresh bay leaves
- 1½ tablespoons soft dark brown sugar
- 3 tablespoons cider vinegar
- 100 ml water
- 8 cloves garlic
- sea salt, to taste
- freshly ground black pepper, to taste
- 320 g sheet butter puff pastry, chilled
- Preheat the oven to 220°C/200°C fan-forced (425°F ; Gas Mark 7 -8).
- Peel the onions and halve across the middle.
- Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat.
- Strip in the thyme leaves and add the bay, shake the frying pan around and get it bubbling, then add the brown sugar, cider vinegar and 100 ml of water.
- Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps between the cut onions. Season generously with sea salt and black pepper.
- Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking (Take care here as this is a part of the recipe that is very important in order to get the finished product tasting and appearing just right).
- Place the pastry over the onions ad using a wooden spoon, push it right into the edges of the pan.
- Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!).
- Using oven gloves to protect your hands, pop a large plate over the pan and very carefully turn out. Serve as desired
Serving: 1slice | Calories: 402.8kcal | Carbohydrates: 35.5g | Protein: 5.1g | Fat: 27.2g | Saturated Fat: 9.5g | Cholesterol: 17.9mg | Sodium: 139.5mg | Potassium: 155.6mg | Fiber: 2.2g | Sugar: 6.5g | Vitamin A: 239.9IU | Vitamin C: 7.7mg | Calcium: 36.6mg | Iron: 1.7mg
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