Caramelized Onion And Bocconcini Tarts

• 1 tbsp butter
• 1 tbsp olive oil
• 2 None red onions, thinly sliced
• 1 tbsp light brown sugar
• 1 clove garlic, crushed
• 2 tsp fresh thyme leaves
• 1 tbsp red wine vinegar
• 1 sheet frozen puff pastry, thawed and halved
• 6 None cherry bocconcini (small mozzarella cheese balls), thickly sliced

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
2. Melt butter with oil in large skillet on low heat. Cook onion, sugar, garlic and half the thyme about 20 mins, stirring occasionally, until onion is very soft and lightly browned. Add vinegar and 2 tbsp water; cook, stirring, until liquid has evaporated.
3. Meanwhile, place pastry halves prepared pan. Prick all over with fork. Freeze 15 mins.
4. Top pastry halves with caramelized onion, leaving 1/4-inch border. Bake about 15 mins or until browned. Cool.
5. Top tarts with cheese. Cut each tart into four pieces; sprinkle with remaining thyme.

butter, olive oil, red onions, brown sugar, clove garlic, thyme, red wine vinegar, pastry, cherry bocconcini

Taken from recipes-plus.com/api/v2.0/recipes/36793 (may not work)