Recipes

Sticky onion, fig and goat’s cheese croissant

Sticky onion, figs and goat’s cheese croissant. Photograph: Alan Betson/ The Irish Times

Paul Flynn's face
Paul Flynn
Sat Jan 23 2021 - 05:55
Serves: 2
Course: Starter
Cooking Time: 0 hr 30 mins
Ingredients
  • 1tbsp rapeseed oil
  • 1 onion, peeled and thinly sliced
  • 1 stick of cinnamon
  • A sprig of thyme
  • 25ml red wine vinegar
  • 1tbsp redcurrant jelly
  • 4 dried figs, thinly sliced
  • A twist of black pepper
  • 4 crisp, freshly cooked croissants
  • 1 tub (150g) soft rindless goat’s cheese

Method

1 Set the oven to 180 degrees Celsius, or equivalent.

2 Put the oil, onion, cinnamon and thyme into a small pot. Cover and cook gently for 15 minutes until soft.

3 Add the red wine vinegar, redcurrant jelly, figs and pepper then let the mixture blip away over a low heat until it becomes jammy.

4 If you've bought ready-cooked croissants and they are a bit sad, crisp them up in the oven for a bit.

5 Cut open the croissants, then spoon the onion and fig mix into them, along with a smear of the goat's cheese. Eat straight away while they are warm.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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