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
Directions
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.
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By cared4yu
Palm Bay, FL
on November 18, 2012
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I loved this recipe and in fact i am copying it now to give to a friend. I agree with the onions taking longer but i find that this is with all recipes that is the case so I take that into consideration when a recipe calls for carmelized onions. I am going to have to try adding the cheeses they sound interesting also. And yes I would love to see The Hearty Boys back!!!
By gypsybaker
wellington, FL
on April 12, 2011
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I mixed in 1/2C parm and 2T white balsamic vinegar; substituted thyme for sage and took another reviewer's advise and blind baked it 7-8min. so the final crust wouldn't be soggy. Baked it on a thin cookie sheet...not my insulated one..and it turned out great...warmed leftovers briefly and tasted as good or maybe better.
Also, because it looked too soupy and thought it would run over, I just had a bit of liquid left in the bowl after carefully ladling out the onions to spread them on the top.
These guys deserve another show of their own!!
By lisag2u
Philly, Pa
on January 18, 2011
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I LOVE this recipe! So much so that I have been making it for our school's silent auction for the past several years! People can't get enough of it and it's great because you can make the onion mixture a few days ahead! Perfect and delishious!
Read all 26 reviews