The secret to this tasty recipe is letting the onions take their time as you saute them - slow cooking them for about half an hour gives the best flavour.
Ingredients
Serves 4 as a light lunch
6 small to large onions
50g butter
200g puff pastry
120g Taleggio or similar semi-soft cheese
Heaped tablespoon of thyme leaves
Achieving the perfect results
- Peel the onions, cut them in half from stem to root, then into thick segments. Put them into a shallow pan with the butter and leave over a moderate to low heat until they are soft. Let them take their time. They need to be translucent, golden and sticky and this only comes with slow cooking. You can expect them to take a good 30 minutes.
- Set the oven at 220˚C/Gas 7. If you are using a sheet of ready rolled puff pastry then simply unroll it on to a baking sheet. If you are using a block of pastry, roll it out into a rectangle no thicker than a ten pence piece. Score a border 2cm in from each edge anf prick all over with a fork.
- Tip the onions on to the pastry, pushing them almost, but not quite to the border. Brush the rim with some of the onion butter. Slice the cheese thinly, then break into small pieces, tucking them in amongst the onions. Scatter over the thyme. Bake until the pastry is golden and puffed without browning – 15 to 20 minutes.