Discovering the Joy of French Onion Bombs

Ingredients

• 4 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 teaspoon thyme (dried or fresh)
• 1 cup beef broth (low sodium)
• 1 cup shredded Gruyère cheese
• 1 package puff pastry (2 sheets), thawed
• 1 egg beaten (for egg wash)
• to taste fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, salt, and sugar. Sauté for about 30 minutes, stirring occasionally until the onions are caramelized and golden brown.
2. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
3. Pour in the beef broth, scrape up any browned bits from the bottom, and allow the mixture to simmer for about 10-15 minutes, until reduced and thickened. Remove from heat and let cool.
4. Preheat your oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry and roll it out slightly. Cut each sheet into 4 equal squares.
5. Place about 2 tablespoons of the caramelized onion mixture in the center of each pastry square. Top with a tablespoon of Gruyère cheese. Fold the corners of the pastry over the filling to enclose it completely and pinch to seal.
6. Place the bombs seam-side down on a parchment-lined baking sheet. Brush the tops with beaten egg to give them a golden finish.
7. Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.
8. Remove from oven and let cool slightly before serving. Garnish with fresh parsley.