I love onions – they just give food such a wonderful flavour. Whether raw, pickled, fried or caramelised, they taste so good. So let’s try this dish!
INGREDIENTS
4 large onions, cut into 4 slices with rings intact
3 Tbls olive oil
2 Tbls non-dairy margarine
3 Tbls honey
1 Tbl balsamic vinegar
1 Tbl fresh thyme, finely chopped
Salt and pepper to taste
1 roll puff pastry (450g)
METHOD
Preheat the oven to 210°C. In an ovenproof frying pan (a round wrought-iron or griddle pan works well), heat the oil and margarine until just melted. Add the onions in their compact circles, tightly together, lying face down. Add honey, balsamic vinegar, thyme, salt and pepper. Cover and cook over low heat for about 15–20 minutes until soft. Top the onions with the puff pastry sheet, tucking the edges down and around the onions inside the rim of the frying pan. Bake in the oven for 20–25 minutes until the pastry puffs up and turns golden brown. The oven is very hot, so watch that the pastry doesn’t burn. And now comes the fun! Place a larger flat plate, or one with a slight rim, on top of the frying pan and bravely flip it over. Sprinkle with a little fresh thyme or finely chopped parsley and serve.
