Onion Tart

This takes a while but is so delish hot or cold!

One sheet of ready rolled shortcrust pastry
8 medium onions
3 oz butter
2 fl oz white wine vinegar
1 tbsp soft brown sugar
1 tsp rock salt
2 oz grated parmesan

Heat the oven to 200C, gas 6. Take a sheet of ready rolled short pastry and put it on an 8" flan case, loose bottomed is best. Don't worry about the edges we will deal with them later. Line with parchment or baking paper and fill with ceramic beads or rice. Cook for 25-30 minutes, till golden. Remove the paper and the beans and bake for a further 5 minutes. Take it out of the oven and trim the edges of the pastry.

While the pastry is cooking peel and chop the onions finely, a food processor is fine. The finer the onions the better. In a large saucepan melt the butter over a medium heat then add the onions. They need to cook slowly with a lid on, stir them occasionally. They must be completely soft before moving on to the next stage. This is the slow bit - it takes a bout 2 hours to get them just right, remember the heat must be low. OK so the onions are now really soft so you can add the vinegar, sugar and salt. Let the vinegar evaporate off, this again takes a while but you must let it happen. Once it as gone the mix will start to caramelise, just stir regularly and bring in the slightly brown bits. This stage will take about 25 minutes so be patient and don't leave it or it will burn.

Put the onion mix in the pastry case and smooth over, sprinkle with the cheese and return to the oven for 10 minutes.

Enjoy!