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: 6 people
peeled and thinly sliced
Red Wine Vinegar
SuperValu Dark Brown Sugar
SuperValu Olive Oil
SuperValu Goats Cheese
SuperValu Semi Sundried Tomatoes
- In a large pot place the onions and the oil over a high heat.
- Continue to stir the contents to move the onions around and prevent them from sticking.
- As the onions begin to color and soften (after about 3 minutes) add in the dark brown sugar and continue to stir.
- The sugar will begin to soften and will coat all of the onions.
- Allow the softened sugar to come to the boil gently.
- Next add in the red wine and the red wine vinegar.
- Allow the mixture to come to the boil and then simmer for about 15 minutes or until all of the liquid has evaporated off.
- Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
- Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.
- Preheat the oven to 190°C/375°F/Gas Mark 5
- Roll out some of the puff pastry and cut out large discs with a biscuit cutter
- Grease a 12-cup muffin tray and secure a disc of puff pastry in each cup.
- Place a sundried tomato in the bottom of each.
- Spoon in a little of the red onion marmalade-about one teaspoon full in each-not too much because it tends to leak.
- Place one thin slice of the goat's cheese on top and 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.
- Remove from the tin with a palette knife immediately.