Best Sweet Onion Turnovers Recipes

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BLAAK CHEESE AND SWEET ONION TURNOVERS



Blaak Cheese and Sweet Onion Turnovers image

Beekman is famous for its Blaak cheese and with good reason. This semi-hard cheese, a 60/40 combo of goat and cow's milk has great nutty flavor and texture. Here it's grated and mixed with Beekman onion jam, a heady jam of onions, balsamic vinegar, and a touch of maple syrup. It all get wrapped in a flaky homemade dough. If you prefer, you can use store-bought puff pastry in place of the homemade dough-check the package for suggested cooking times and temps.

Provided by Food Network

Categories     side-dish

Time 4h30m

Yield 16 turnovers

Number Of Ingredients 14

3 cups of hand chopped onions (chunky)
1 tablespoon unsalted butter
Salt & Pepper to taste
1 cup balsamic vinegar
1/4 cup real maple syrup
3/4 cup all-purpose flour spooned and leveled into the cup, plus more for rolling
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut up
1/3 cup plain Greek yogurt or sour cream
6 ounces (without the rind) Blaak cheese or your favorite cheese, grated (1 1/2 cups)
1/3 cup Blaak onion jam
1 1/2 tablespoons yellow mustard
1 large egg lightly beaten with 2 teaspoons water

Steps:

  • For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
  • For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

SWEET ONION TURNOVERS



Sweet Onion Turnovers image

I found this in a Taste of Home cookbook and the picture looks so good! 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.

Provided by MarlaM

Categories     Lunch/Snacks

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

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

SWEET ONION TURNOVERS



Sweet Onion Turnovers image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 6 servings.

Number Of Ingredients 15

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 large eggs
1/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • 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 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.

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