Sweet Onion Turnover

• 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

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. 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. In a bowl, beat eggs and set aside 2 T.
4. Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
5. Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
6. Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
7. Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
8. Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

flour, sugar, salt, cold butter, cold butter, cold water, sweet onions, fresh rosemary, thyme, chicken broth, pepper, eggs, whipping cream, mustard, soft breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/sweet-onion-turnover-140402 (may not work)