- For the filling
- 300 grams red onions
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 100 milliliters Port wine
- 4 tablespoons balsamic vinegar
- ½ teaspoon grained Broth
- freshly ground pepper
For the filling: Peel and julienne onions. Heat oil in a saucepan, sauté onions sprinkle with sugar and caramelize, stirring constantly. Deglaze with port wine, vinegar and 30 ml (approximately 1.1 ounces) of water. Stir in broth, and season with salt and pepper. Simmer for 30-40 minutes over low heat. Stir occasionally and add water, as needed.
For the pastries: Spread pastry onto the work surface. Use a cookie cutter to cut out 8 disks of dough. Cut 4 strips, 1.5 cm (approximately 1/2 inch) wide, from remaining dough. Whisk egg white nd brush onto edges of dough disks, use to attach strips. Bake the puff pastries in an oven preheated to 180°C (approximately 350°F) for 10-15 minutes.
Remove pastries from oven and add 2 tablespoons of onion mixture to each. Season with coarse pepper and serve garnished with Parmesan.