1 package of laminated puff pastry, thawed (300g)
6 small onions
1/2 cup (stick) of butter
2 tablespoons (teaspoon) of parsley
1/2 teaspoon of salt
1 cup (stick) of red wine
1 tablespoon (scoop) of English Worcestershire sauce
2 tablespoons (scoop) of chopped fresh herbs
1 package of laminated puff pastry, thawed (300g)
6 small onions
1/2 cup (stick) of butter
2 tablespoons (teaspoon) of parsley
1/2 teaspoon of salt
1 cup (stick) of red wine
1 tablespoon (scoop) of English Worcestershire sauce
2 tablespoons (scoop) of chopped fresh herbs
1 Allow the pastry to thaw for 30 minutes at room temperature
Preheat the oven
Slice the onions into fine layers
Place the onion slices in a baking dish
Cut the butter into small pieces and place over the onions with parsley, salt, and Worcestershire sauce
Drizzle with red wine and English Worcestershire sauce
Bake for 30 minutes
2 Roll out the pastry and cut it into four circles, each 10 cm in diameter
Make holes with a fork and place in another baking dish
Bake for 20 minutes or until golden brown
3 Place a round of pastry on each plate and arrange the baked onion slices on top
Sprinkle with chopped fresh herbs and serve.
