Recipes & Ideas

As promised!  Super easy to make.  Cut however many onions you need to fill your frying pan - if you cut them into thick wedges and with them still joined at the root a little it will make it easier to turn them over.  Please make sure your pan is oven proof!

Put a knob of butter and an equal bit of olive oil in the pan.  Put your onions in and try and arrange them in a nice concentric pattern although it really doesn't matter.  

Sprinkle some salt and pepper on the onions.  Put your oven on for 180C. Keep the hob at a medium heat/flame and fry the onions until they start to caramelise which should take about 10-12 minutes.  When they've browned turn them over and do the same with the other side.  At about the 10 minute mark sprinkle some balsamic vinegar on them and let that reduce.  I sprinkled some goat's cheese on my onions before putting on the puff pastry but both ways are equally yummy.  Remove the pan from the heat and cut a piece of ready made puff pastry to the slightly bigger than your pan and fit over the onions - make it snug and tuck it in roughly around the edges.  Bake in the oven for 15 minutes et voila!  Remove from the oven and put a plate slightly bigger than your pan on it and with a quick flip put the tart on the plate, pastry at the bottom.  We served it with a lovely rocket salad but it would go great with a roast dinner too!

With thanks to Hugh F-W and his lovely Vegetable Book.

Mix equal parts of Dubonnet and a pink grapefruit liquer.  Add a splash of soda and some ice and top up with a sparkling white wine - a Prosecco would be great.  Cheers!


Thanks so much to Tim at The Mixology Group for this creation.  They'll happily create for your special event or if you fancy having a mixologist at your party they'll do that too.