Ingredients

• 1 Spanish onion
• 1 tablespoon unsalted butter
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1 sheet frozen puff pastry, thawed according to package directions

Instructions

1. Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
2. Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
3. Meanwhile, preheat the oven to 400°F.
4. Unfold the puff pastry sheet on a lightly floured work surface and turn over to prevent the creases from splitting. Pat down gently to flatten the sheet.
5. Using a 1-inch round fluted cookie cutter, stamp out 6 rounds and transfer to an ungreased baking sheet. Bake for 8 to 10minutes or until puffed and golden brown.