Sweet Onion Turnover

Chef #249052's Note:

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.

• Total Time: 1 hrs
• Prep Time: 40 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 6.0 turnovers

• 2 cups flour
• 1 tablespoon sugar
• ¾ teaspoon salt
• ¾ cup cold butter
• 3 tablespoons cold butter
• 1⁄3;-½ cup cold water
• 6 cups thinly sliced sweet onions
• 1 -1 ½ teaspoon fresh rosemary
• 1 -1 ½ teaspoon minced fresh thyme
• ½ cup chicken broth
• 1⁄8; teaspoon pepper
• 2 eggs
• ¼ cup whipping cream
• 1 tablespoon Dijon mustard
• ½ cup soft breadcrumbs
• ¼ cup parmesan cheese

Directions:

1. 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.
2. 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.
3. In a bowl, beat eggs and set aside 2 T.
4. Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
5. Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
6. Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
7. Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
8. Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.