Carmelized Onion Turnovers
There’s something very special about carmelized onions. I think I’d call it a simple pleasure.
Last night, we had some leftover puff pastry from the Parisian Apple Tartlet, but we didn’t have much else. When I saw the onions, I knew I wanted to throw these turnovers together. Carmelized onions are so sweet and delicious.. I was surprised that I was patient enough to fully cook them before diving in!
I was really pleased with the way these came out. I would have enjoyed some more cheese in them, but all we had was a little parmesan. I think gorgonzola, blue cheese and gruyere would all be great with the onions. I think they would work great for parties in a smaller appetizer portion.
Click here for a more in depth tutorial on carmelized onions. It’s worth the effort- you won’t be sorry!
Carmelized Onion Turnovers
1 sheet frozen puff pastry, thawed
4-5 onions, any mix (red, yellow, sweet, whatever you like), thinly sliced
olive oil
salt
balsamic vinegar
cheese of your choice (blue cheese, gorgonzola, parmesan, gruyere, mozzerella, etc)
1. Heat a 1-2 tablespoons olive oil in a Dutch oven or large sauce pan. Add onions and salt them. Cook onions, until deep brown in color, about 45-60 minutes. Near the end, add balsamic vinegar to deglaze the pan.
2. While onions are cooking, cut puff pastry sheet into 6 squares. Place onion mixture and cheese into the center of the square. Fold pastry over the mixture to make a triangle and seal edges with a fork. Bake in a 400 degree oven for about 15 minutes. or until golden brown. Remove from oven and let cool on paper towels for about 5 minutes before serving.
Mmm… I love caramelized onions. What a wonderful idea to make turnovers with caramelized onions! Brilliant!