Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 500grams shallots, peeled but left whole
- 50grams butter
- 2tablespoons light muscovado sugar
- 3tablespoons cider vinegar
- 3 sprigs thyme
- 250grams puff pastry, defrosted if frozen
- 1 pinch salt
- 1teaspoons black pepper
Nutrition per serving
1590kJ / 380Cal
1590 Kilojoules or 380 Calories
18% of daily energy intake*
Protein
6.3grams
Fat
20.2grams
Carbs
41.8grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cut any large shallots in half. Melt the butter in a heatproof 20 cm frying pan, add the shallots and cook over a medium heat for 5 minutes until just beginning to colour. Add the sugar and cook for a further 5 minutes or until the shallots are caramelized, turning occasionally so that they cook evenly.
Step 2 of 5
Stir in the vinegar, the leaves from the thyme sprigs and salt and pepper to taste and cook for 2 minutes.
Step 3 of 5
Leave the shallots to cool for 20 minutes in the pan if it has a heatproof handle; if not, transfer to a heavy-based 20 cm round greased cake tin.
Step 4 of 5
Roll out the pastry on a lightly floured surface and trim to a 20 cm circle. Arrange on top of the onions and tuck down the sides of the frying pan or cake tin.
Step 5 of 5
Bake in a preheated oven, 200°C , Gas Mark 6, for 25-30 minutes until the pastry is well risen and golden. Leave to stand for 5 minutes, then loosen the edges with a knife. Cover with a serving plate or chopping board, invert the pan or cake tin on to the plate and then remove. Serve warm, cut into wedges, with a green leaf salad.
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