(serves 6)

  • 30 ml olive oil
  • 4 red onions (or ordinary onions), thinly sliced
  • 30 ml brown sugar
  • 250 ml boiling water
  • 60 ml white vinegar
  • 60 ml balsamic vinegar
  • salt and freshly ground black pepper to taste

Heat the olive oil in a frying pan. Add the onions and brown sugar. Sauté for about 5 minutes. Add the water and both vinegars. Season with salt and pepper. Cook over low heat until all the fluid has evaporated and the onions are browned. Remove from the pan and let cool. Arrange the salad leaves on a plate. Place the tartlet in the middle and spoon over some of the caramelised onions.