Prep time:

Cooking time:

Total time:

Serves: 24

2 Sheets of Ready Rolled Shortcrust Pastry

30g Unsalted Butter

750g Red Onions

2tbsp Soft Brown Sugar

2tbsp Balsamic Vinegar

2tbsp Olive Oil

1tsp Chopped Thyme

Thyme Sprigs to garnish

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden.

  1. Preheat the oven to 180°C.
  2. Using a 5cm round cutter, cut out 24 circles of pastry. Place in a mini canapé tin in the oven for 15 minutes.
  3. Slice onions, either by hand or in a food processor. Place in a baking tray along with the sugar, balsamic vinegar, olive oil and thyme. Season and cook for about 40 minutes.
  4. Spoon the onions into the pastry shells, garnish with sprigs of thyme and serve warm.

  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...