This can be served in place of deli roll on Shabbos or as an appetizer over a bed of greens. Whichever way, it won’t last!

2-3 tablespoons olive oil
3-4 medium sweet
onions, sliced
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

  1. 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.
  2. Preheat oven to 375°F.
  3. 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.
  4. Brush entire surface of the dough with duck sauce. Add the caramelized onions evenly over the top, followed by the beef fry.
  5. 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



For more great recipes, check out this weeks issue of Whisk by Ami