Ingredients
| 3 white onions (around 700g in total) | |
| 70g butter | |
| 180ml chicken stock | |
| 20ml ginger wine (I use Stones Ginger Wine) | |
| 1 teaspoon fish sauce (optional ) | |
| 1 teaspoon apple cider vinegar | |
| 1 teaspoon chopped thyme | |
| 1 teaspoon brown sugar | |
| 70g Gouda-style cheese | |
| 1 pack ready-made puff pastry | |
| 2 tablespoons Dijon mustard | |
| flat-leafed parsley, to garnish |
View the recipe collection here
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Use a sharp knife to peel the onions from top to bottom keeping the little white root on, which will help hold the layers intact. Cut some of the onions into wedges (you need 16 wedges) and thinly slice the rest. |
| 3. | Put 20g of the butter in a frying pan, heat it until it foams and gets a little brown. |
| 4. | Add the sliced onion and cook until brown, adding some salt and pepper and 2 tablespoons of water. |
| 5. | Make sure they are well browned as you would for a French onion soup, about 30 minutes. |
| 6. | Add the stock and the ginger wine and cook for another 7 minutes then add the fish sauce, vinegar and thyme. Remove from the heat and cool. |
| 7. | In a clean ovenproof pan, brown the remaining butter with the brown sugar. |
| 8. | Tuck the onion wedges all around the pan and cook without stirring for around 8-10 minutes. |
| 9. | Reduce the heat, let it cool slightly then add the cheese and fried onions. |
| 10. | Roll the pastry to fit the top of the pan. |
| 11. | Brush the Dijon mustard onto the pastry, then flip over and tuck the pastry over the onions. |
| 12. | Bake for another 30 minutes until the pastry is golden brown. |
| 13. | Place on a wire cooling rack for 10 minutes, then flip onto a large serving plate and garnish with flat-leafed parsley. |
Recipe Jess Murphy / Styling Fiona Lascelles / Photography Tony Nyberg