Posted by: marthabernie | May 9, 2013


I love onions, as long as they are cooked in some fashion or other.  Raw onions just do not agree with me, never have.  Here is a recipe I found in a British cooking magazine so the ingredients are metric.  However, since my cooking scale does both, I never have to try to figure out the equivalents.  You can cut calories on this by keeping the puff pastry thin and using low fat cream cheese.


250 g puff pastry

500 g halved and sliced red onions

olive oil

3 cloves garlic, brushed

3 sprigs thyme, leaves picked

100 g light cream cheese

Heat oven to 190 C.  Roll out the pastry to a thin circle of approx. 25 cm and put on a baking tray.  Bake for about 20 to 25 minutes until golden and crisp.  Cook the onions slowly in 1 tablespoon olive oil in a large wide pan for about 20 minutes until very tender.  Add the garlic and most of the thyme leaves and cook a further 5 to 10 minutes until the onions just start to caramelize.  Season and cool to room temperature.  Spread the cream cheese over the pastry, leaving a 1 cm border; then spread the onions on top in an even layer.  Scatter over the rest of the thyme leaves to finish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: