Ingredients for 4 people

  • 160 g ready rolled puff pastry
  • 4 brown onions, peeled and ends sliced off​
  • 50 g butter
  • 2 springs of thyme
  • 50 ml De Nigris Gold Label Balsamic Vinegar​
  • Pinch of salt

For the recipe


Preheat the oven to 200°c (180°c) and grease a muffin tin with melted butter. Using a glass or biscuit cutter, cut rounds of pastry large enough to cover holes in muffin tray. Refrigerate pastry discs until required. 

Halve onions to make thick discs. Place frying pan over low to medium heat and add butter. Once melted, add onions, thyme and a sprinkle of salt.

Cook without touching, for six to eight minutes or until onions are beginning to brown. Flip onions and cook for a further five minutes, then remove from heat. Drizzle De Nigris Gold Label Balsamic Vinegar into holes in muffin tin, and place cooked onion discs on top, then cover with puff pastry circles. Bake for 15 minutes or until the pastry is puffed and golden. Turn out, serve and enjoy.