Making these delightfuly turnovers is my favorite way to use onions. They're lovely for lunch. The pastry dough for the rich tender crust is easy to work with, and the filling is so good. -Doris Crouse Sheridan, Whyoming
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3/4 cup plus 3 tablespoons cold butter, divided
- 1/3 to 1/2 cup cold water
- 6 cups thinly sliced sweet onion
- 1-1/2 teaspoons minced fresh rosemary
- 1-1/2 teaspoons minced fresh thyme
- 1/2 cup chicken broth
- 1/8 teaspoon coarsely ground pepper
- 2 eggs
- 1/4 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup soft bread crumbs
- 1/4 cup grated Parmesan cheese
- In a bowl, combine the flour, sugar and salt; cut 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 onion, 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 bread crumbs, Parmesan cheese and onion mixture.
- Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-in. 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 a seal.
- Brush with reserved beaten egg. Bake at 400° for 20-25 minutes or until filling reaches 160° and crust is golden brown. Yield: 6 servings.
Originally published as Sweet Onion Turnovers in Taste of Home August/September 2004, p40
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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