I made this recipe last week and it was a huge hit. It is quick, easy and cheap. If you have guests unexpectedly drop by, here is something to whip up with won't cost you time catching up with your friends.
Ingredients:
1 sheet frozen pastry dough, thawed
2 tablespoons olive oil
1 tablespoon of butter
3 large Vidalia Onions
4 thyme sprigs
Kosher salt
1/3 cup of good beef stock (I used Swanson's cooking beef stock low sodium)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or flour. Roll out puff pastry into a 10 X 16 inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the puff pastry to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color, about 15 minutes.
Heat olive oil and butter in a large skillet over medium heat. Add onion and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scrape the brown bits. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs. Warm the tart at 350 degrees F for 5 to 7 minutes and serve.
Enjoy!!
with this little angel...
and then arrive at this dinner party... 
carrying this clutch... 
