Sweet Onion Turnover

Submitted by Chef #249052

"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."

 

• Ready In: 1hr
• Ingredients: 16
• Yields: 6 turnovers
• Serves: 6

ingredients

• 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

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.