Ingredients:
- 2 Tbsp.olive oil
- 4 cups onions, sliced thin
- 1 Tbsp. brown sugar
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 sheet frozen puff pastry, thawed
- 2 oz. chilled brie, rind removed and diced
- 2 oz. Gorgonzola or other blue cheese, diced
- 2 Tbsp. chopped fresh tarragon
Directions:
- Heat olive oil in a large, deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20 to 25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.
- Roll pastry into a 10-by-14-inch rectangle. Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.
- Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon.
- Bake in a preheated oven at 400 F for 18 to 20 minutes or until cheese has melted and pastry is crispy.
- Cool for 5 minutes. Cut into wedges and serve on platter or board.
