- 1 package (2 sheets) puff pastry, defrosted
- Good olive oil
- ~5 cups thinly sliced yellow onions (3 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 6 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (i.e. Montrachet)
- Roasted tomatoes (see below)
- 3 tablespoons julienned basil leaves
Unfold each sheet of puff pastry onto a parchment paper lined cookie sheet. Cut one circle from each sheet (~9” circle), discarding extra dough. Refrigerate on pan until ready to use.
Preheat the oven to 425 degrees.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10-20 minutes, until the onions are caramelized. Remove from the heat.