Toast paté with red-onion chutney

Name: toast paté with red-onion chutney
Total time: 270 min
Yield: 12
Ingredients: 4 Red onion; 5 tablespoon White wine vinegar; 2 tablespoon olive oil; 50 gram raisins; 1 tablespoon oregano; 100 ml dry white wine; 150 gram Burgundian pate; 12 melba toasts

Ingredients

Directions

Finely chop the oregano.
Peel the red onions.
Cut the smallest onion into wafer-thin rings.
Put the onion rings in a bowl and pour them over with vinegar.
Let the onion rings marinate for at least four hours until they are soft and beautiful pink.
Cut the other onions.
Heat the olive oil in a pan with a thick bottom and fry the onion for two minutes.
Save some oregano to garnish.
Season the raisins with oregano and some salt and freshly ground pepper.
Pour in the wine and let the onions with raisins simmer for fifteen minutes.
Allow the moisture to evaporate almost completely, leaving a smooth chutney.
Let the chutney cool down and keep covered at room temperature.
Allow the onion rings to drain into a sieve.
Cut the pâté in width into twelve strips.
Spread the toast generously with the onion chutney and put a bar of pâté on it.
Garnish with onion rings and tufts of oregano.
Serve the toasts on a scale.