Prep time:

Cooking time: 30 minutes

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

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