Onion Tarte Tatin

Ingredients for 1 servings:

• 2 m.-sized vegetable onions
• 1 m.-large onion(s), red
• 50 g butter
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• n. B. thyme sprig(s)
• e.g. salt and pepper
• 250 g puff pastry
• e.g. Parmesan cheese in slices
• e.g. arugula

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Tasty snack

Preheat the oven to 200 degrees Celsius. Peel and halve the onions, then cut into wedges, keeping the roots together if possible. This will allow you to fan the onions out later. Melt the butter in a 20 cm skillet with an ovenproof handle. Add the onions and fry over medium heat for about 5 minutes, stirring occasionally. When the onions begin to brown, add the honey and balsamic vinegar and cook for another 5 minutes. Shake the pan occasionally to prevent the onions from sticking. Then arrange the onions decoratively in the pan. Add thyme sprigs, pepper, and salt. Let cool. Cut the puff pastry to size, slightly larger than the diameter of the pan. Place the pastry over the onions and press down the edges. Prick the edges in a few places with a fork. Bake for 25-30 minutes. Remove from the oven and let cool for 5 minutes. Carefully loosen any stuck-on edges. Turn the tart out onto a serving platter and garnish with Parmesan slices and arugula.