FOR 6 PERSONS
250g of flour
125g of semi-salted butter
1.2kg of onions
70g of butter
2 tbsp. of sugar
2 tbsp. of balsamic vinegar
60g of grated parmesan cheese
Place the flour, the semi-salted butter
cut into pieces, a pinch of salt and a little
water into a bowl. Mix with your fingertips
until you get a homogenous ball
of dough. Leave to rest in a cool place
for one hour. Spread out the pastry.
Heat the oven to 200°C. Peel the onions
and cut them in half. Cook them in 60g
of semi-salted foaming butter. Add
the sugar and the balsamic vinegar.
Continue to cook until caramelised,
then leave to rest. Spread 10g of butter
in a pie dish, then spread out and cut
the short pastry to the size of the dish.
Squeeze the onions into the mould
and spread the parmesan over. Season
with salt and pepper. Carefully slide the
dough into the mould. Reduce the temperature
of the oven to 180°C and cook
for 25 minutes.
Serve on a large plate.