Caramelized Onion, Rosemary And Camembert Galette

• 1/4 cup oil
• 3 tbsp butter
• 2 lbs onion, sliced
• 1 clove garlic, crushed
• 2 tbsp brown sugar
• 1 tbsp vinegar
• 5 sprigs thyme
• 1 None sheet frozen shortcrust pastry, thawed
• 1 None egg, beaten
• 5 oz Camembert cheese, sliced
• 2 tsp rosemary leaves
• 1 clove garlic, thinly sliced

1. For the caramelized onion, heat oil and butter on medium heat in a heavy-based saucepan. Add onion and garlic. Cook 12-15 mins, stirring often, until onion softens and turns a light caramel color. Reduce heat to low. Add brown sugar, vinegar and thyme. Cook, stirring occasionally, 15-20 mins until onion has a jam-like consistency. Cool.
2. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. Place pastry on baking sheet and fold edges over to form a 1/2 inch border. Brush border with egg. Spread onion on pastry. Top with Camembert, rosemary and garlic. Bake 15-20 mins, until pastry is golden and cheese is melted. Cut into quarters to serve.

oil, butter, onion, clove garlic, brown sugar, vinegar, thyme, shortcrust pastry, egg, camembert cheese, rosemary, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/25029 (may not work)