By Dianne Gregg
Ingredients
  • 2 TBS Olive oil
  • 1 ½ lb. yellow onions, halved and thinly sliced
  • 1 tsp kosher salt, or more to taste
  • 2 TBS unsalted butter
  • 1 lb. tart apples, peeled and sliced 1/8 inch thick
  • 1 tsp sugar
  • 1 ½ oz. aged Gruyere cheese, coursely grated
  • 2 TBS minced fresh chives
  • 1 tsp chopped fresh thyme
  • 1/8 tsp freshly ground pepper, or more to taste
  • 1 pkg. (1lb) frozen puff pastry dough, thawed (or make the GF Pie Dough-yields a slightly different taste)
  • 1 egg beaten with 2 TBS water (or egg replacer)
Allergens:
Cooking time: 30-45 mins Serving: 24-36 people

This made a big hit at my party! I tried making this as one sheet and then cutting the squares. That did not work well, so I recommend you make them individual squares like the recipe lists.

1. In a large fry pan over medium heat, warm the oil. Add the onions and 1 tsp salt and cook, stirring occasionally until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature.

2. Position 1 rack in the upper third and 1 rack in the lower third of oven and preheat to 400˚F. Line 2 baking sheets with parchment paper.

3. In the same pan melt butter over medium heat. Add the apples and sugar, stir to coat. Cook stirring until the apples are just starting to caramelize and have softened, about 10 minutes. Transfer to the bowl with the onions, stir in cheese, chives, thyme and 1/8 tsp pepper.

4. Cut the pastry in 2 inch squares and place on prepared baking sheets, spacing the squares about 1 inch apart. Brush pastry squares with egg mixture and place 1 heaping TBS filling in the center of each square.

5. Season with salt and pepper to taste.

Meal: Food type: