Instructions

For the Onions

• Slice onion to about ¼”/6 mm thickness. Chop garlic, set aside. Shred Gruyere cheese, set aside.
  4 large onions, 2 cloves garlic, 1 cup Gruyere Cheese
• Heat butter over medium heat in 12" (30-cm) Signature Nonstick Skillet. Add onions, thyme and salt, stir to combine. Cover for five minutes.
  3 tablespoons butter, 2 teaspoons thyme, 1 teaspoon kosher salt, 4 large onions
• Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes. *During this cooking time, add in beef broth as needed to prevent onions from burning. I usually add ¼ cup at a time every 10-12 minutes.
  Freshly ground black pepper, ½ cup beef broth
• Add in garlic, cooking for one minute, or until fragrant. Remove onion mixture from heat and set aside.
  2 cloves garlic

For the Appetizer

• Preheat oven to 425⁰F/220⁰C.
  17.3- ounces puff pastry sheets
• Roll puff pastry to 9” x 12”, then use pizza cutter to make three cuts on the 9” side and three cuts on the 12” side, which will give you 16 rectangles per pastry sheet. Freeze puff pastry for 15 minutes and repeat on the remaining puff pastry sheet.
• Whisk egg together with water. Brush puff pastry rectangles with egg wash. Place 1 teaspoon of the onion mixture on the bottom. Top with 1 teaspoon Gruyere Cheese, then some fresh thyme.
  1 egg, 1 teaspoon water, 1 cup Gruyere Cheese, Thyme leaves
• Place on Rectangle Stone and bake for 15 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes. Serve immediately.