Sweet Onion Turnover

Ingredients

• 2 cups flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 3/4 cup cold butter
• 3 tablespoons cold butter
• 1/3-1/2 cup cold water
• 6 cups thinly sliced sweet onions
• 1-1 1/2 teaspoon fresh rosemary
• 1-1 1/2 teaspoon minced fresh thyme
• 1/2 cup chicken broth
• 1/8 teaspoon pepper
• 2 eggs
• 1/4 cup whipping cream
• 1 tablespoon Dijon mustard
• 1/2 cup soft breadcrumbs
• 1/4 cup parmesan cheese

Directions

1. 1

   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 and refrigerate.

2. 2

   In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.

3. 3

   In a bowl, beat eggs and set aside 2 T.

4. 4

   Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.

5. 5

   Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.

6. 6

   Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.

7. 7

   Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.

8. 8

   Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.