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.