-
1
Preheat oven to 425F Use the 2 teaspoons of butter to grease an 8-inch cake pan.
-
2
In a large saute pan, combine the remaining butter with the sugar over medium heat, stirring to dissolve the sugar completely.
-
3
Add the vinegar and stir into the sugar mixture.
-
4
Add the onions and garlic to the sugar mixture, allowing them to sit atop the mixture.
-
5
Increase heat slightly, place a lid on the pan and allow onions to cook until slightly caramelized on the bottom.
-
6
Remove from the heat and cool slightly.
-
7
Use a spatula to scrape the onion mixture over the base of the buttered cake pan.
-
8
Lightly dust a work area and roll out the pastry to make a circle large enough to cover the base of the cake pan.
-
9
Top with the pastry over the onion mixture, tucking down the edge all around.
-
10
Bake in the oven for 25 minutes or until pastry is puffed and golden.
-
11
Remove from the oven and invert into a baking tray.
-
12
Preheat broiler.
-
13
Arrange the slices of cheese over the surface and place beneath the hot broiler until the cheese is golden brown.
-
14
Sprinkle with freshly ground black pepper and a bit of chopped parsley and serve.
-
15
Serve with an amber toned beer such as the Best Bitter from the Welsh Tomos Watkin Brewery.
-
16
The Celtic Cooking.
