- 2 red onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- 200g cherry / plum tomatoes
- 2-3 sprigs of rosemary
- 1 roll puff pastry (400g)
- ½ tablespoon flour
- 100g Brie cheese, sliced
- Black Pepper
- Preheat the oven to 180°C
- In a large frying pan, fry the onions in the olive oil on low heat. Add the salt and allow onions to cook for 30 minutes – stirring occasionally (sigh… yes, caramelising is a slow process). Note: See the pic above…I have spread the onions out so they all get enough heat and don’t steam.
- After 30 minutes, add the Balsamic vinegar and sprinkle the sugar over the onions. Add the cherry tomatoes and rosemary sprigs. Keep the heat on low and cook for another 10-15 minutes. If they look like they are drying out – add a little water to the pan – this will also help deglaze a little flavour from the pan.
- Set aside.
- Sprinkle a clean surface with ½ tablespoon of flour. Unroll the Puff Pastry (onto the flour), making sure it has thawed / defrosted entirely. Place the puff pastry on a rectangular dish (a dish with sides is good but if you only have a flat dish that is fine too)
- With a sharp knife, score a border on all 4 sides of the pastry – don’t cut right through. The border is cut about 2-3 centimetres from the edge of the pastry.
- If the pastry looks to moist/soft/gooey, you can always sprinkle with a little flour.
- Place pastry in the fridge for 10 minutes.
- Take the pastry out the fridge, spread/place the caramelised onion mixture over the base of the pastry, add the sliced Brie and sprinkle with a little black pepper.
- Place in the oven and cook for 15-20 minutes until the sides of the pastry are golden brown.
Source : allrecipes.Com