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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a great recipe for lunch, you could substitute white onions for the sweet onions. 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.
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