Prep 40 mins
Cook 20 mins
This is a great recipe for lunch, you could substitute white onions for the sweet onions. I found it in the Taste of Home award winner's cookbook.
- 2 cups flour
- 1 tablespoon sugar
- 3⁄4 teaspoon salt
- 3⁄4 cup cold butter
- 3 tablespoons cold butter
- 1⁄3-1⁄2 cup cold water
- 6 cups thinly sliced sweet onions
- 1 -1 1⁄2 teaspoon fresh rosemary
- 1 -1 1⁄2 teaspoon minced fresh thyme
- 1⁄2 cup chicken broth
- 1⁄8 teaspoon pepper
- 2 eggs
- 1⁄4 cup whipping cream
- 1 tablespoon Dijon mustard
- 1⁄2 cup soft breadcrumbs
- 1⁄4 cup parmesan cheese
- In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
- In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
- In a bowl, beat eggs and set aside 2 T.
- Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
- Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
- Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
- Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
- Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.