Now imagine that the vegetable is an onion. Yes, you see the problem now and that is the conundrum which I faced when my friend came on one of her rare visits from Toronto.
So I called on Higgidy Pie because I know that Camilla Stephens always has an answer. To be perfectly honest, I was really looking for an onion tart recipe when I can across these Sticky Onions in the Higgidy Cookbook.
This recipe is a little marvel, it's quick, the sweetness of the caramel is counterbalanced by the pastry, it looks gorgeous and it makes for a quick mid-week idea or an accompaniment for fish, other vegetables etc...
ideally you'll need 4 small tartlet tins however you can get away with ramekins
80g caster sugar
Fresh Thyme leave stripped (but I used dried)
A little olive oil
200g puff pastry
Preheat oven at 220C gas mark 7
Peel the onion and slice in half
Make the caramel in a saucepan by heating the sugar and pouring 80ml of water over the sugar, make sure the saucepan is squeaky clean, sugar is fussy. When the water is completely dissolved, turn the heat down and then watch your pan like a hawk. The caramel colour will appear suddenly. All this time there was NO stirring.
Now you need to work quickly, pour the caramel in the tins, sprinkle the thyme and place half the onion, large face down on the top. Bake for 25 minutes
Roll out the pastry to 3 mm thick, cut out 4 circles large enough for your tins. After 25 minutes get the onions out of the oven, let them cool long enough to handle. Place the pasty on the top of each dome. Return to the oven
Cook for another 20 minutes or until the pastry is golden brown.
Remove from the oven and quickly turn the tins over.
To clean the pan, fill with cold water and return to the stove, bring to boil, tackle the residue.