Look as great as they taste.
- 1 large onion, peeled
- 100g (4oz) caster sugar
- 100g (4oz) butter
- 200g (7oz) ready-rolled puff pastry, thawed if frozen
- Cut the onion into 4x1cm (½in) rings, discarding the ends. Take away enough outer rings so that each one will neatly sit in the bottom of a 10cm (4in) blini pan.
- Sprinkle the sugar over the base of the blini pans. Put two cubes of butter into the base of each one and place a slice of onion on top of each one.
- Stamp or cut out 4x10cm (4in) rounds from the puff pastry and place on top of the onion, carefully tucking down the edges to create a rim. Place in the fridge to rest for at least 10 minutes.
- Preheat the oven to 190°C (375°F/gas mark 5).
- Place the blini pans directly on the hob on a medium heat and cook for 4-5 minutes to caramelise the sugar. You should be able to see the sugar bubbling up around the edges of the pastry - watch it carefully as it turns from golden to dark brown in colour.
- Transfer to the oven and cook for another 10 minutes, until the puff pastry is golden brown.
These can be made up to 2 days in advance and kept chilled in the fridge on a plastic tray covered with clingfilm until needed. To reheat, preheat the oven to 190°C (375°F/gas mark 5), place them on a preheated baking sheet and cook for 6-8 minutes, until heated through.