I found this in a Taste of Home cookbook and the picture looks so good! If I had enough onions on hand, I'd make them today! The prep time is an estimate. After I've made these, I'll update the time.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3⁄4 teaspoon salt
- 3⁄4 cup butter, cold
- 3 tablespoons butter, cold
- 1⁄3-1⁄2 cup cold water
- 6 cups sweet onions, thinly sliced
- 1 1⁄2 teaspoons fresh rosemary, minced
- 1 1⁄2 teaspoons fresh thyme, minced
- 1⁄2 cup chicken broth
- 1⁄8 teaspoon fresh coarse ground black pepper
- 2 eggs
- 1⁄4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1⁄2 cup soft breadcrumbs
- 1⁄4 cup parmesan cheese, grated
- 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 wrap and refrigerate.
- In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat 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; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
- Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
- Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
- Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.
This recipe is so much better than photo! The crust is perfect and would be good with any savory filling. Very easy too. I'm passing this one on to friends.
This was so good MarlaM. I can't believe that I am the first to review this incredible treat. I made half the recipe and got 4 large turnovers. What more could you ask for... tender pastry, wrapped around sweet onions, cheese and herbs. This lovely savoury treat was a great accompaniment for our grilled steak. I will be making these again often.