30 ml canola oil
2 large onions, thinly sliced
50 ml brown sugar
30 ml balsamic vinegar
– salt and pepper to taste –
225 g brie cheese, sliced into slivers
24 mini pastry tart shells
In a skillet; heat oil. Add onion and saute until clear. Add brown sugar and balsamic vinegar. Cook over low heat for 20 minutes and cool.
Bake tart shells in preheated 375 F (190 C) oven for 12 minutes; remove and cool. Place approximately 1 tablespoon (15 ml) of onion mixture in centre of each tart shell. Top with slivers of brie cheese and enjoy.
Serves 12