- Serves 6
- Preparation Time 15MINS
- Cook Time 01HR
1/3 cup olive oil
1kg red onions, thinly sliced
1 sprig of fresh thyme leaves or 1 tsp dried thyme
cup brown sugar
cup balsamic vinegar
250ml (1 cup) Campbells Real Stock – Vegetable
2 sheets ready rolled puff pastry
100g goats cheese crumbled
1 handful of fresh roquette
STEP 1 Preheat oven to 200C. line 2 baking trays with baking paper.
STEP 2 Heat oil in a large frying pan over medium heat. Add onions and thyme. Cook for 3 minutes, or until soft. Reduce heat to low. Cook, stirring often, for 15 minutes, or until onions are light golden. Add sugar, vinegar and Campbells Real Stock. Cook for a further 15-20 minutes. Set aside to cool.
STEP 3 Cut the pastry sheets in half. Lightly score a 1cm border around each pastry rectangle. Taking care not to cut right through the pastry. Place 2 rectangles on each baking tray.
STEP 4 Spread onion mixture evenly over pastry inside border. Top with crumbed goats cheese.
STEP 5 Bake for 25 minutes, or until pastry is golden and puffed. Top with roquette and serve.