ONION PASTRY RECIPES

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7. 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 pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then 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 – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
  2. Place the pastry over the onions, using a wooden spoon to 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 confidently but very carefully turn out.
  3. Delicious served with goat’s cheese, a simple salad and a cold beer.

Steps:

• Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
• Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
• Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
• Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.