Caramelized Roscoff Onion Tart by Matthewryle

Ingredients

• 500g roscoff onions, peeled and halved
• 80g unsalted butter, softened
• 120g sherry vinegar
• 60g caster sugar
• 2 sprigs fresh thyme
• 125g crème fraîche
• 2.5g fresh chives, finely chopped

Instructions

1. Preheat your oven to 180°C (350°F).
2. Arrange the halved Roscoff onions cut-side down in a heavy-bottomed ovenproof skillet.
3. Spread the softened butter over the onions and sprinkle evenly with the caster sugar.
4. Place the skillet over medium heat and cook for 8-10 minutes until the sugar and butter begin to caramelize to a deep golden brown.
5. Pour the sherry vinegar into the pan and add the thyme sprigs, shaking gently to incorporate.
6. Transfer the skillet to the oven and roast for 25-30 minutes until the onions are tender and the liquid has reduced to a thick, glossy syrup.
7. Whisk the chopped chives into the crème fraîche in a small bowl while the tart rests
8. Serve the warm onion tart with a generous dollop of the herb-infused crème fraîche on top.