I made this for a potluck good-bye party. I really liked it, i would say it was middling received by the other guests. I served it with focaccia and also spooned onto crackers topped with cheese. I used royal trumpet mushrooms, as that was what I had. They exuded a lot of liquid, so it took a bit longer for the onions/mushrooms to caramelize.
This was such a good recipe and was finished within a few hours (we were hungry!). I also couldn't find frozen onion so I used raw small onion.
Did this the other day with just some sesame and sunflower seed toast and a supermarket bistro salad with balsamic vinegar on the side as a starter. I followed the recipe to the letter (apart from using fresh onions) and it was absolutely delicious. Might have been as I was using some notoriously strong organic garlic but I think I'll reduce it a bit next time as it overpowered the rest a bit.
This was very nice! I couldn't find frozen sliced onion so used a fresh red onion, cut in half, then thinly sliced. I did not blitz this in the food processor, just left as is - I would do it that way again but start with onions sliced a little smaller. I filled pre-made fillo shells with the spread then topped them with slices of brie cheese and warmed in the oven; feta would also be good, I think. Thanks for the recipe!
I love onions, leeks and mushrooms so this was so very good! I enjoyed it with wheat French bread toasts. I halved the recipe, but didn't drizzle oil at the end. Thanks!