Caramelized Onion Blue Cheese (Print Version)

# Ingredients:

→ Pastry

01 - 490 g puff pastry, left to chill in the fridge overnight

→ Caramelized Onions

02 - 1.1 kg yellow or white onions, sliced into half moons, 3 mm thick
03 - 15 ml olive oil
04 - 15 ml dry white wine
05 - Kosher salt to taste
06 - 14 g unsalted butter
07 - 5 g regular sugar

→ Topping & Assembly

08 - Honey to drizzle on top
09 - 140 g blue cheese, crumbled up
10 - 255 g fig jam
11 - 2 teaspoons fresh thyme leaves
12 - 1 large egg, whisked

# Instructions:

01 - Pop butter and oil in a big pot over medium. Toss in the onions and stir them around till they're coated. After 10 minutes and a sprinkle of salt, give them a stir every handful of minutes. When 30 minutes pass, lower the heat. At the 40-minute mark, add sugar. Keep stirring now and then till the onions turn a rich, golden brown—this takes about an hour.
02 - Pour in white wine to loosen up those dark bits stuck to the bottom once the onions look jammy. Stir, then move onions off the heat to cool for a little while.
03 - Switch your oven on to 200°C. Roll out the puff pastry and cut both sheets along the seams so you get 6 pieces. Chop each one into 3 squares so you have 18 in total. Lightly score a border, about 1.3 cm around each square, for the edges to puff up nicely.
04 - Set out two baking trays lined with parchment. Lay the pastry squares out and keep a couple of fingers’ width between them.
05 - Use the egg to brush just the edges of your pastry squares. Plop a teaspoon of fig jam right in the middle, then a spoonful of onions, and top with a good pinch of blue cheese.
06 - Slide those trays in the oven and bake for 18 to 20 minutes. You want those pastries super golden and crispy.
07 - Pull the tarts out when they're ready. Scatter over some fresh thyme and give each tart a quick honey drizzle. These are awesome warm but honestly, room temp is good too.

# Notes:

01 - If you want a bolder blue cheese punch, sprinkle some extra on top right after baking.
02 - Don't let your puff pastry get too warm—work fast for the best lift and crunch.
03 - See brown spots on the pan while caramelizing onions? Those will come right off when you add wine.
04 - You can swap in pie crust or crescent dough, but the texture will feel different from regular puff pastry.

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