Heat the butter in an ovenproof frying type pan. Make sure the shallots will sit in an even layer. Add the shallots and cook over a medium heat until they start to brown. Add the balsamic vinegar, sugar and a cup of water. Continue cooking and add a little more water if necessary until the shallots are completely cooked through and the balsamic and sugar has become sticky and caramelised around them. Mix in a little of the chopped thyme. Season with salt and pepper to taste.
Heat the oven to 200 degrees (conventional oven) 180 fan assisted. Roll out the pastry to the thickness of a coin. Cut out a circle of the pastry slightly larger than the pan. Lay this over the cooked shallots and tuck down the sides of the pan. Put the pan in the oven for 20-25 mins until the pastry is puffed golden and crisped. when cooked remove from the oven and allow to cool for a few minutes before inverting the pan out onto a large plate. Cut into wedges to serve.
You can do this with cooking onions but use shallots if you can as the sweetness makes the perfect ingredient. The trick with this one is cooking the liquid off until all that is left is a sticky onion mix. Cut a couple of nicks into the top of the party to allow excess steam to escape.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 578 (59%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 43.8mg||13 %|
|Sodium 446.3mg||15 %|
|Potassium 508.1mg||13 %|
|Total Carbohydrate 89.2g||26 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 87.4g|
|Protein 12.5g||18 %|
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Calories per serving: 972
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