SWEET ONION TURNOVERS

Sweet Onion Turnovers image

Provided by MarlaM

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

Previous Next

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

Steps:

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 wrap and refrigerate.
In a large skillet, cook the onions, 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 breadcrumbs, Parmesan cheese and onion mixture.
Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch 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 to seal.
Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

Nutrition Facts : Calories 573.4, Fat 36.2, SaturatedFat 21.9, Cholesterol 164, Sodium 709, Carbohydrate 53, Fiber 3.6, Sugar 9.6, Protein 10.8