Denise says:
During the holidays, every night, I seem to be entertaining and these red onion tatins are must to your recipe repertoire.
They are extremely delicious as part of a canapé selection or served as part of a dessert with cheese. I have used little muffin tins to cook them in but you could use a larger size and make them as a starter served on a bed of mixed salad leaves. However you decide to serve these tatins your guests will be delighted.
I used bought puff pastry - preferably buy it ready rolled as this cuts down the preparation time. You can also make them in advance and reheat them and for best results keep them in their tins and invert them just before serving. Reheat for 10 minutes on 200ºC/400ºF/Gas mark 6.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 36
Ingredients:
2 red onions peeled and cut in quarters2 teaspoons finely chopped thyme
1 tablespoon olive oil
100g puff pastry
2 egg yolks – for glazing pastry
100g caster sugar
2 tablespoons water
Salt and freshly ground black pepper
To garnish
3 sprigs of thyme – roughly chopped
1 tablespoon balsamic vinegar
Method
1)Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.2)Cut the red onions across into 5 pieces. Place on an oiled baking tray. Sprinkle with chopped thyme, salt and freshly ground black pepper. Roast for 10 minutes.
3)Roll out the pastry to a 0.5 cm (1/4 inch) thickness. Using a 5 cm (2 inch) pastry cutter stamp out 36 rounds.
4)Put the sugar and water in a small pan and heat gently until it is boiling. Cook until the sugar has caramelised. Divide caramel evenly among 36 of the muffin cups.
5)Arrange 2-3 onion pieces over the caramel in each muffin. Press pastry rounds on top. Glaze with beaten egg yolk.
6)Bake until pastry is crisp and golden – about 10 minutes.
7)Using a sharp knife, ease the mini tatins out of their tins and invert onto a serving plate.
To serve the stylish way: Sprinkle with thyme and drizzle with balsamic vinegar. Serve warm.