Sweet Onion Turnover - cooking recipe

Ingredients

2 cups flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup cold butter
3 tablespoons cold butter
1/3 - 1/2 cup cold water
6 cups thinly sliced sweet onions
1 - 1 1/2 teaspoon fresh rosemary
1 - 1 1/2 teaspoon minced fresh thyme
1/2 cup chicken broth
1/8 teaspoon pepper
2 eggs
1/4 cup whipping cream
1 tablespoon Dijon mustard
1/2 cup soft breadcrumbs
1/4 cup parmesan cheese

Preparation

In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
In a bowl, beat eggs and set aside 2 T.
Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.