A fantastic veggie option for dinner, this recipe is also delicious served warm with a salad at any time.
- 85g (3½oz) butter
- 2tbsp olive oil
- 3tbsp caster sugar
- 6-7 red onions, peeled and halved lengthways
- 1tbsp balsamic glaze
- 10-12 whole chestnuts
- 35g (1¼oz) cranberries
- 375g (13oz) all-butter puff pastry
- 20cm (8in) ovenproof frying pan
This rich and sticky dish is lovely served with sautéed spinach sprinkled with pine nuts, raisins and crumbled goats' cheese.
Melt the butter with the olive oil and sugar in the pan. Add the onions, cut side up and arranged in a concentric circle. Cook on a low heat for 40 minutes.
Heat the oven to 200C, 180C fan, 400F, gas 6. Take the pan off the heat. Drizzle the balsamic over and scatter the chestnuts and cranberries on the top, pushing into the holes between the onions. Place the puff pastry over the top and cut to fit, so that it's just bigger than the rim of the pan. Tuck the excess around the edges evenly.
Place the pan in the oven for 20 minutes or until the pastry is risen and golden. Allow to cool slightly, then turn out on to a plate and serve.