24 Jul Sweet Onion Turnovers Recipe
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
1/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
How to make it
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.