Red Wine Caramelised Onions & Feta Cheese Danish

Ingredients
2 tbsp olive oil
900 g finely sliced onions
1 tbsp brown sugar
1 tbsp Balsamic vinegar
20 ml red wine, for cooking
1 tsp sea salt
450 g puff pastry or raw laminated pastry
150 g Feta cheese and some Parmesan cheese

Method
Place the olive oil and onions in a saucepan over medium heat and cook for 20 minutes, stirring occasionally. Add the sugar, Balsamic vinegar, wine, salt and pepper.
Cook the mixture for another 5 minutes, or until the onions are soft and caramelised. Remove from the heat and set aside to cool.
Pre-heat the oven to 220 degrees C.
Roll out the pastry on a lightly floured surface. Trim the edges with a sharp knife and place on a baking tray lined with parchment paper. Score a 1/4" border around the edge of the pastry, taking care not to cut all the way through to the bottom.
Prick the pastry with a fork and sprinkle some Parmesan within the scored edges. Place the onion on top of the pastry base, again within the scored edges. Bake in the oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.
Remove and sprinkle Feta cheese.