Ingredients:

  • 2 large Red Onions, thinly sliced (approx. 500g)
  • 2 tbsp (28g) Unsalted Butter
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 2 tbsp (30ml) Balsamic Vinegar
  • 1 tsp (5g) Granulated Sugar
  • 1/2 tsp (3g) Sea Salt
  • 5.2 oz (150g) Boursin Garlic & Fine Herbs Cheese, softened
  • 4 oz (115g) Full-fat Cream Cheese, softened
  • 1 tbsp (4g) Fresh Thyme, minced
  • 1 package (17.3 oz / 490g) Frozen Puff Pastry, thawed but cold
  • 1 Large Egg
  • 1 tbsp water
  • 1/4 tsp Fresh cracked Black Pepper
  • 1/4 cup (30g) Crushed Walnuts

Instructions:

  1. In a large skillet over medium-low heat, melt the butter and olive oil. Add sliced onions and salt. Sauté for 15–20 minutes until soft and golden brown.
  2. Stir in sugar and balsamic vinegar. Cook for 2 more minutes until glazed and liquid is reduced. Set aside to cool completely.
  3. In a medium bowl, fold together softened Boursin and cream cheese. Stir in fresh thyme and black pepper until smooth.
  4. Unfold cold puff pastry onto a floured surface. Cut each sheet into 12 squares (24 total). Place on parchment-lined baking sheets.
  5. Score a 1/4 inch border inside each square with a knife and prick the centers with a fork.
  6. Spread 1 teaspoon of the cheese mixture inside the border of each square. Top with a spoonful of cooled onions and crushed walnuts.
  7. Whisk egg and water to create an egg wash. Brush the pastry borders. Bake at 400°F (200°C) for 15–18 minutes until golden brown.