Sweet Onion Turnovers

Submitted by MarlaM

"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."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 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

directions

1. In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
2. Gradually, add water, tossing with a fork until mixture forms a ball.
3. Shape into a flattened ball; wrap in plastic wrap and refrigerate.
4. In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
5. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
6. 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.
7. Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
8. 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.
9. Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

Reviews

[rgittens]

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.

 

[Baby Kato]

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.