This is a great starter, very easy to make. I actually saw it made on TV, but the recipe he used doesn’t, in my experience, work. Here’s my version…
Make some caramel, and put it on the bottom of a baking tray (given that I usually screw up the caramel, you can probably get away with just putting butter and sugar on the tray). Slice whole peeled onions ringwise into slices around 3/4 inch thick. Cover the bottom of the tray with them (just one layer deep). Don’t be too thorough – you want some gaps. Cover with puff pastry – press the pastry down to fill any gaps, touching the caramel. Bake for about 30 mins at gas mark 7 – until the pastry is done.
Invert onto a serving dish – slice it up and on each portion put a chunk of goats cheese so it melts slightly. Serve hot.
Camilla reminds me that you’re supposed to serve it with reduced balsamic vinegar drizzled (as poncy chefs like to say) over the top. I forgot last time and it was fine but it’s not a bad idea.