Quiche with Borettane Onions


1 sheet of flaky pastry
1 jar Boretta shallots
150 gr brie
2 tablespoons cane sugar
2 tablespoons balsamic vinegar
Extra virgin olive oil


Heat the olive oil up in a pan
add the sliced onions
and salt to taste. When the
onions start softening add
the cane sugar and balsamic vinegar
and continue cooking for another
10 minutes until they caramelise.
Place the flaky pastry in a baking pan
and pour the onions on top. Cover with
the sliced brie and bake
for about 15 minutes at 180°C.






Ideal Products:

Boretta Shallots

Boretta Shallots