I've still got armfuls of brown crispy onions happily sitting in the greenhouse waiting to be eaten. They are so patient. Unlike the apples currently holding me to ransom in my kitchen and the summer parsley which is starting to turn brown at the curls as an act of defience for my lack of interest recently.
But I ignored them. Today I had a craving for that sweet, sticky confit you get when slow cooking onions in butter.
Onion and fennel tart.....
8 small onions (although I should have used 10)
1 tbsp balsamic vinegar
1 tsp fennel seeds
1 tbsp soft brown sugar
1 pkt puff pasry
Preheat the oven t 180'c. Chop up the onions into thin strips. Melt the butter in a pan over a low heat and add the onions, vinegar and sugar. Cook slowly for about 30 mins or until a deep brown.
Roll out the pastry on a floured surface. Slice a thin line around the edge (about 1 inch in). (Make sure you don't cut all the way through
Pop into the oven for 10 minutes. (If you want you can brush the edges with beaten egg.) Take out of the oven. Add the seeds into the onion mix and spread over the tart. (As you can see I could have done with more onions.) Pop back into the oven for 10 or 15 minutes until risen. Serve with watercress.
We had treacle pudding and custard after it!