1 lb yellow onions, thinly sliced
¼ tsp salt
2 Granny Smith apples
¼ tsp freshly ground black pepper
2 sheets puff pastry, defrosted just before use
3 oz fontina cheese, shredded
1 Tbls minced fresh thyme leaves
Peel, core, and thinly slice the apples.
Melt butter in large frying pan over medium-high heat; add onions and salt. Cook, stirring occasionally, until onions are soft (about 5 min). Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown (about 30 min). Stir in pepper and salt to taste. Set aside and let cool (about 10 min).
Preheat oven to 375. Open pastry sheets out flat. Using a knife or biscuit/cookie cutter, cut pastry into desired shapes (squares, triangles, circles...) I used a round, scalloped cookie cutter about 2" in diameter. Arrange them, not touching, on a baking sheet. Place spoonfuls of onion-apple mixture on each pastry base; top with shredded fontina and minced thyme.
Bake until puffed and golden (about 15-20 min). Serve hot.