Onion Marmalade In Tiny Pastry Cases |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Onion marmalade is wonderful as a garnish on fingers of toast and pate or as a sauce for steak either on its own or stirred through sour cream Ingredients:
pastry cases |
sheets of frozen pre-rolled savoury pastry |
onion marmalade |
4 large pacific sweet onions (if substituting another variety of onion add a little sugar to increase sweetness (approx. a teaspoonful per onion) |
1 cup beef stock |
2 - 3 tablespoons prepared grainy mustard |
1/4 cup balsamic vinegar |
Directions:
1. With a round cookie cutter, approximately 6cm diameter, stamp out circles of pastry (you should get 16 per sheet) then press the base of mini muffin tins. Jam an identical tin into the pastry lined tin and bake upside down in a coolish oven, about 130°C for 8-10 minutes. Carefully remove the top tin and continue to bake until just coloured and dry.
2. Cool on a wire rack and store in an airtight container.
3. Onion Marmalade
4. Roughly chop onions and place in a large frypan with the beef stock. Add the sugar (if not using Pacific Sweet variety of onion). Gently simmer until the stock is evaporated and the onion is golden and caramalised approximately 20-25 minutes. If the stock evaporates too quickly add a little water until you achieve the caramel colour.
5. The Pacific sweet onions do caramelise brilliantly but other types of onion take a little longer and you may need to cheat with a tiny dash of gravy browning if they remain too pale. Stir in the mustard and balsamic vinegar and cool. This will keep covered in a small container in the fridge for weeks.
6. To serve - place a teaspoon of sour cream in the base of each pastry case and top with a teaspoon of onion marmalade (it is good to leave a little bit of the sour cream showing) garnish with a tiny sprig of fresh herb, parsley, dill etc.
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