Ingredients:
- 4 tablespoons unsalted butter
- 5-7 small onions, peeled, stem end left in tact, and cut in quarters
- salt and freshly ground black pepper
- 2 tbsp Stonewall Kitchen Onion Jam
- 2 sprigs rosemary
- 4 sprigs thyme
- one 8-10 ounce sheet puff pastry, thawed if frozen
- parmesan cheese
Directions: In a cast-iron skillet over medium heat, melt butter and add onions – in rounded quarters downward in the skillet. Arrange the onions as tightly as possible. Cook undisturbed until the onions have softened. Add 2 tbsp of Stonewall Kitchen Onion Jam. Continue to brown onions. 12-15mins.
While onions cook, roll out Perfect Pastry Puff Pastry on a lightly floured surface. Cut a circle the size of the skillet, score pastry a few times with fork.
Place 1.5 cups grated aged parmesan cheese over the onions. Gently drape the pastry over the onions, folding in a little at the edges to encase the onions.
Bake in the oven until pastry is golden – 20-25 minutes.
Then invert the skillet on a serving platter, garnish with rosemary or thyme sprigs.