Gary Rhodes

Onion and Anchovy Pastry Pieces

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

These are lovely little appetizers: the strength of the anchovy contrasting with the rich sweetness of the onion on crisp puff pastry. To achieve the rich sweetness of the onions they must first be caramelized, a slow process but worth it.

Ingredients

  • 4–8 large onions, sliced
  • 1 tablespoon water
  • Salt and freshly ground white pepper

Method

Place the onions and water in a large pan and place over a very low heat and keep on a low heat for anything between 2 and 4 hours. This process allows all the natural juices and sugars from the onions to be released. Once the onions have really softened and broken down, the sugar content will slowly start to caramelize. The onions will start to change colour and are only ready at a deep golden