2-3 tablespoons olive oil
3-4 medium sweet
1 big pinch kosher salt
1 tablespoon balsamic vinegar
½ large puff pastry sheet
¼ cup duck sauce
2 ounces Facon or beef fry (not fried), cut into ½” pieces
- Heat olive oil in a large sauté pan. Add onions and salt. Cook, stirring occasionally, for 25-35 minutes over medium- low heat until onions are caramelized. Remove from heat and add balsamic vinegar.
- Preheat oven to 375°F.
- On a lightly-floured work surface, roll the puff pastry out into a rectangle. Fold ½” to 1” of the edges in toward the center on all sides. Transfer to a lined baking sheet.
- Brush entire surface of the dough with duck sauce. Add the caramelized onions evenly over the top, followed by the beef fry.
- Bake for 25-35 minutes, until the pastry is golden and cooked, and the toppings are brown. Allow to cool down and slice into 6-8 pieces.
Yield: 6-8 servings