Prep 15 mins
Cook 35 mins
Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere.
- 2 tablespoons unsalted butter
- 4 -5 red onions, cut into 1/2 inch slices
- 4 garlic cloves, sliced
- 1 bay leaf
- 5 black peppercorns
- 2 -3 whole cloves
- sea salt
- 1 sheet puff pastry, thawed, if frozen
- 1 cup grated jarlsberg cheese (or cheese you prefer)
- 2 teaspoons fresh thyme, remove leaves from stem
- In large skillet, heat butter over medium-high heat; add onions, garlic, bay leaf, peppercorns and cloves.
- Reduce heat to medium-low and cook until onions are soft, but not brown; about 20 minutes.
- Season with salt to taste.
- Line medium-size overproof dish with puff pastry (roll your pastry to fit the size of your dish) Set aside.
- Remove cloves, peppercorns and bay leaf from onions and discard.
- Place onions in dish, add cheese and 1 teaspoon of the thyme.
- Bake in 400F oven on lowest rack until golden brown, about 15 minutes.
- Just before serving, sprinkle with remaining fresh thyme leaves.
I made onion pie pockets using refrigerator croissant rolls, placing a spoonful of onion mixture on one roll and top with cheese and thyme. Place another croissant roll on top of this and crimp down the edges.