- 50 mls balsamic vinegar
- 25 grams brown sugar
- 5 ounces cold butter
- 15 grams butter
- 1 egg+ 1 Tbs cold water
- 1 sprig fresh thyme
- salt and fresh ground pepper to taste
- 10 ounces plain flour
- 500 grams red onions, sliced
- 1/4 teaspoon salt
- Melt butter in pan. Add onions, salt, pepper and thyme sprig.
- Cook on low to medium heat until onions are soft and translucent, not browned.
- Add sugar and vinegar and continue cooking on low heat until most of the liquid is absorbed by the onions and mixture is the consistency of jam.
- Remove thyme sprig.
- Store in clean jars and refrigerate.
- Great for hors d'oeuvres or as an accompaniment to hamburgers in place of relish.
- Mix together flour and salt. Cut in cold butter until mixture resembles breadcrumbs. Add egg and water mixture a little at a time until dough holds together. Do not knead. Leave dough to rest for at least 30 mins. Roll dough out on a floured surface to about 2 mm thick. Cut out pastry with a round cookie cutter (I used a 4 1/2 cm diameter round cookie cutter) and press into a tartlet tray with holes measuring about 4 cm in diameter. You can of course make it into whatever size you like.
- Prick base of pastry with a fork.
- Bake blind about 10 – 12 mins or until the sides turn slightly golden at 180˚C.
- Cool before filling.
- Shortcrust pastry cups (recipe above)
- Onion jam (recipe above)
- Feta cheese / Blue cheese, crumbled
- Fresh thyme