Ingredients:

  • 3 medium Red Onions, thinly sliced
  • 1 Tbsp Unsalted Butter
  • 1 tsp Olive Oil
  • 1 tsp Light Brown Sugar
  • 1 Tbsp Balsamic Vinegar
  • Salt and Black Pepper to taste
  • 1 sheet Ready-Rolled Shortcrust Pastry (approx. 320g)
  • 4 oz log Soft Goat Cheese (Chèvre), softened
  • 1 tsp Fresh Thyme leaves, finely chopped
  • 1 Large Egg, lightly beaten

Instructions:

  1. Heat butter and olive oil in a pan over medium-low heat. Add the thinly sliced red onions and a pinch of salt. Cook slowly, stirring occasionally, for 15 minutes until the onions are completely soft and translucent.
  2. Stir in the brown sugar and continue cooking for 3–5 minutes until the onions deepen to a rich, dark ruby color (caramelization).
  3. Pour in the balsamic vinegar and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Remove from heat and allow the mixture to cool completely.
  4. Preheat the oven to 200°C / 400°F (180°C / 350°F Fan/Convection). Lightly grease the muffin tin cups. Unroll the shortcrust pastry and use a 2.5-inch round cutter to cut out 24 circles.
  5. Gently press one pastry circle into each muffin cup, lining the base and sides.
  6. Spoon roughly 1 teaspoon of the cooled caramelised onion mixture into the base of each pastry shell.
  7. Crumble small chunks of goat cheese (about ½ teaspoon) over the onion filling. Sprinkle with fresh thyme leaves and a tiny grind of black pepper.
  8. Lightly brush the exposed pastry edges with the beaten egg for a glossy, golden finish.
  9. Bake for 18–20 minutes, or until the pastry is golden brown and crisp. Remove from the oven and let cool in the muffin tin for 5 minutes before gently removing and serving warm or at room temperature.