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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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.
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