Phyllo Dough is a such a versatile product as well as the onion, both are great in savoury and sweet dishes just like in this where we have caramelised onions in red wine and spices. It just makes a nice dessert.
Serves 2-3, Preparation 10 min, Cooking about 25-30 mins
- 2 White or red onions – medium-sized
- Pre-made Phyllo Dough
- 3 tablespoons of brown sugar
- 20 g unsalted butter + a melted knob to brush phyllo sheets
- 1 cinnamon stick or 1 teaspoon cinnamon powder
- 1 teaspoon aniseed seeds
- Full-bodied red wine, to taste
- Peanut oil, to taste
Peel the onions and cut them into thin slices or into rings.
Melt the butter in a saucepan, add the sliced onions and cook over a medium heat until the onions are slightly wilted.
Add enough red wine to completely cover the onions and cook over high heat until the alcohol has evaporated.
Add brown sugar, anise and cinnamon and keep cooking over a low heat until the onions are floating in a thick syrup.
Remove the onions from the saucepan, allow them to cool to room temperature, chop them up with a knife.
Pour the wine syrup into a bowl and keep aside.
Cut out the sheets of phyllo pastry needed, brush them with melted butter.
Tip: Phyllo sheets need to be brushed on each layer with a good amount of butter or oil. This will keep them moist so easily workable and will give them that nice taste to their flaky texture when they are baking or frying.
Put a quantity of caramelised onions in each sheet, close and seal the phyllo sheets.
Tip: As it is very thin, it is advisable to always overlap two or three sheets rather than using just one.
Heat the peanut oil and fry the dumplings until golden brown – it will takes 1 minute.
Place them on a plate lined with paper towels to absorb the excess oil, then serve with wine syrup kept aside.