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2 RED LARGE ONIONS THINLY SLICED, GLUG OF FINO OLIVE OIL, 4 TBSPS FINO DARK BALSAMIC, 2 TSPS DEMERARA SUGAR, 1 SHEET OF PUFF PASTRY, 150G FETA CHEESE, SALT AND PEPPER, FRESH OREGANO

PREHEAT OVEN TO 220C. ROLL OUT PUFF PASTRY AND PLACE IN A BAKING TRAY. SCORE A 1/4 INCH BORDER AROUND THE EDGE AND PRICK THE PASTRY WITH A FORK. PLACE IN THE OVEN FOR FIVE MINUTES TO ALLOW IT TO START COOKING THEN REMOVE AND ALLOW TO SIT. MEANWHILE, BEGIN SAUTÉING THE RED ONIONS WITH A DRIZZLE OF FINO OLIVE OIL, ALLOW TO COOK AT A LOW HEAT FOR ABOUT 10 MINS UNTIL SOFTENED. WHEN SOFTENED ADD THE FINO DARK BALSAMIC AND THE DEMERARA SUGAR. CONTINUE COOKING AND STIRRING UNTIL THE ONIONS ARE CARAMELISED (2-3 MINS). REMOVE THE PAN FROM THE HEAT AND LEAVE TO COOL SLIGHTLY BEFORE TOPPING THE PUFF PASTRY (KEEPING WITHIN THE BORDER) FIRSTLY WITH THE ONIONS, THEN THE CRUMBLED FETA . POP IT BACK IN THE OVEN AND BAKE FOR ANOTHER 20-25 MINUTES, OR UNTIL THE EDGES ARE STARTING TO BROWN AND CRISP UP. REMOVE FROM THE OVEN AND SPRINKLE WITH FRESH OREGANO.

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