The daily onion

Sometimes despite all of my attempts to be original, I end up making two versions of the same thing within weeks of one another. This morning when I was uploading my food photos from the weekend I noticed that I already had a photo called ‘onion tart’ and that I had uploaded it a mere 2 weeks ago. ‘Impossible’, I thought, ‘I only made it on Sunday’. So I looked at the photo and lo and behold I had made something very similar about a fortnight ago. Early onset Alzheimers you ask? Possibly.

 So here they are- Onion tart (the original) from Clotilde’s new cookbook– Clotilde calls it ‘Onion and Cumin quiche’.

Onion quiche

And Onion tart: the sequel, from Bill’s Open Kitchen

Onion tart 2

Onion Tart: The Sequel

4 tblsp olive oil 

1 kg brown onions, finely sliced

2 tblsp balsamic vinegar

1 tblsp brown sugar

1 packet puff pastry

70g parmesan cheese

100 g Fetta cheese

1 sprig oregano

Heat the oil in a frying pan with a lid- and add the onions. Replace the lid and turn the heat down to medium. Fry for about 20 minutes stirring occasionally so that they cook evenly. They should be a golden colour, with brown bits (not black). Add the balsamic vinegar and the sugar and cook a further 10 minutes until caramelised.

Meanwhile roll the pastry out to a large square and score the edges with a knife- 1 cm inside the perimeter of the pastry square. Grate the parmesan cheese finely and sprinkle it along the pastry between the scored line and the edge. Add the onions to the middle of the pastry inside the parmesan edges. Put it in the oven for 15 minutes until brown.

Remove from oven and sprinkle with Fetta cheese and oregano leaves and serve immediately.

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