Caramelised onions take a while to cook, but they keep well in the fridge and can be used in a multitude of dishes: try using them as a pizza topping or in a frittata.
2 tbsp olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
3 medium-sized onions, halved and cut into 5mm slices (Green Leaf Produce, Stalls 39-42, H Shed)
1 tbsp brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 tbsp balsamic vinegar (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
2 sheets puff pastry (Curds and Whey, Shop 12-13, Dairy Hall)
60 grams soft white goat’s cheese (or any soft white cheese, such as brie or camembert), rind removed and cut into thick slices (The French Shop, Shop 1-2, Dairy Hall)
60 grams gorgonzola (or blue cheese of your choice), cut into thick slices (The French Shop, Shop 1-2, Dairy Hall)
1 tbsp chopped fresh chervil (Green Leaf Produce, Stalls 39-42 H Shed)
Preheat oven to 200°C.
Heat oil in a large saucepan over medium-high heat. Cook onions for about 10 minutes or until they soften and start to brown, then add sugar, vinegar and seasoning. Reduce heat and simmer gently, uncovered, for 20-25 minutes or until caramelised. (You may need to add water if they are drying out.)
Place pastry on baking trays lined with baking paper and prick with a fork at intervals—this stops bubbles from forming.
Divide onions in half and spread right to the edges of the pastry sheets. Dot with the cheese, and sprinkle with fresh chervil.
Bake for 15-20 minutes or until pastry is crispy and cheese has melted.
Allow to cool for 5 minutes before serving.