Balsamic glazed onions with walnut quinoa tortilla
Perfect for entertaining guests, enjoy this easy yet delicious recipe of balsamic glazed onions with walnut quinoa tortilla, hummus and blue cheese, by Papamoa Beach Village’s new food services manager, Stephen Barry.
As an award-winning chef with 40 years’ experience in the food industry, we’re delighted to welcome Stephen to Metlifecare.
How to make balsamic glazed onions:
4 small red onions cut in half
300mls balsamic vinegar
½ cup brown sugar
Place the onions in a deep baking dish just large enough to hold the onions, cover with brown sugar, pour over the balsamic vinegar.
Cover with tin foil and bake for 40 minutes at 160°C
Strain off the excess balsamic vinegar, put vinegar into a shallow pan and reduce the liquid over a high heat until it reaches a thin syrup consistency. Remove from the heat and allow to cool. The syrup will thicken as it cools.
How to make walnut quinoa tortilla crisps:
50 g walnuts
50 g quinoa flakes
30 g grated cheddar
2 Tbs water
Hummus of your choice
Place the walnuts, quinoa and cheddar in a small food processor. Blend to a crumb, add the water and process to a firm pastry consistency. Use a tortilla press or rolling pin to make small disks of dough and bake 6-8 minutes at 160°C
Place a tortilla crisp onto a plate put a spoon of hummus on the tortilla, top with the warm balsamic glazed onion and a wedge of blue cheese garnish the plate with some red onion jam and the reduced balsamic vinegar.