Total Time
1hr
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.

Ingredients Nutrition

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.

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