Ingredients

3 tablespoons olive oil
4 large Spanish onions, sliced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon ground sage plus fresh sage leaves, for garnish
8 sage leaves, thinly sliced
2 eggs
1/2 cup heavy cream
2 puff pastry sheets

Instructions

Preheat the oven to 350 degrees F.

Put the olive oil in a large skillet and place over high heat for 1 minute. Add the
onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage,
chopped fresh sage and sauté, stirring frequently, until tender and nice and
caramelized, about 15 to 20 minutes. Remove from heat and place the onions in a large
mixing bowl. Allow to cool slightly.

Whisk eggs and cream together and mix into the onions. Put the sheets of puff pastry onto
baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface.
Place in the oven 20 to 30 minutes, until bottom is golden brown. Remove from oven, let
cool 15 minutes and slice into 2-inch squares. Arrange on a decorative platter and garnish
with fresh sage leaves.