Serves 4-6, Preparation time 10 mins, Cooking time 40 mins

• 800 g red onions
• 50 g Provolone cheese
• 320 g puff pastry
• 3 dessert spoons of sugar
• 1 spoon of white vinegar
• 20 g unsalted butter
• 1 egg
• Provolone cheese, to taste

Method

Finely slice the onions, then put them in a pan with butter and let them simmer for about 10 min, then add sugar and cook over a low heat for about 20 mins, stirring from time to time by adding a spoon of white vinegar and let it evaporate by turning up the heat.
As soon as they are ready, let them cool down a bit.

Beat the egg along with a bit of water.

Dice the Provolone and set aside.

Preheat oven to 180C. Unroll puff pastry dough and place it on a parchment lined baking sheet. Cut a 2cm border around the edge of the pastry and glaze its edge with beaten egg.

Prick with a fork the bottom of the puff pastry so it won’t swollen during baking, add caramelised onions and sprinkle diced Provolone over them.

Bake for 15-20 mins to 180 C or until the pastry is golden brown and Provolone melts.