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.
- 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
- Preheat the oven to190C/375F/Gas Mark 5.
- In a large pot, place the onions, sugar, red wine and vinegar.
- 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.
- Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
- 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.
- Crumble over the thin slice of goat's cheese on top and sprinkle parmesan and sage.
- 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.
- Serve with a large green salad and drizzle with balsamic and olive oil.