Sticky onion, fig and goat’s cheese croissant
Sticky onion, figs and goat’s cheese croissant. Photograph: Alan Betson/ The Irish Times
- Serves: 2
- Cooking Time: 30 mins
- Course: Starter
- Cuisine: Irish
- 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
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.