The marmalade element of this recipe is very tasty and can be served on its own with cold meat, cheese etc.


Sometimes, I like to mix it through some creamy potatoes to create a caramelized onion mash.

Serves  4

  • 4 medium red onions, peeled and thinly sliced.  
  • 50g dark brown sugar  
  • 3 tablespoons red wine vinegar  
  • 500ml red wine  
  • 1 packet  of  puff  pastry-thawed  naturally  
  • 150g  goat’s  cheese  
  • 2-3  leaves  fresh  sage  
  • salt  and  pepper  
  • 80g  salad  leaves  to  serve  
  • 2  tbsp.  balsamic  vinegar  
  • 1  tbsp.  olive  oil  


  1. Preheat the oven  to190C/375F/Gas  Mark  5.
  2. In a large pot, place the onions, sugar, red wine and vinegar.
  3. Allow the mixture to come to the boil and then simmer for about 15-minutes or until most of the liquid has evaporated off and the onion has a cooked red cabbage consistency.
  4. Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
  5. Then, roll out the puff pastry and cut out 4 large discs. Place the discs on a baking tray and spoon in the red onion marmalade - not too much because it tends to leak.
  6. Crumble over the thin slice of goat's cheese on top and sprinkle parmesan and sage.
  7. Season with a little black pepper. Bake for 15-18 minutes or until the pastry is golden brown and the cheese and onion mixture is bubbling.
  8. Serve with a large green salad and drizzle with balsamic and olive oil.