Inverted Puff Inversion with Caramelised Onion, Thyme and Gruyere

Brown, onion, 2, peeled and thinly sliced
Butter, 80g
Olive Oil, 30ml
Gruyere Cheese, 50-100g, grated
Thyme, 1/2-1 tsp
Chilli flakes, to taste, optional
Sugar, pinch
Puff Pastry, 2 sheets
Egg, ligthly beaten

Preheat the oven to 170°C fan-forced.
Combine the butter and oil in a frying pan and cook over medium heat until the butter has melted.
Add the onion, sugar, chilli (if using), thyme, and a pinch of salt.
Cook over medium-high heat until the onion is caramelised, about 10–15 minutes.
Add the cheese and mix to combine.

Remove the pastry from the freezer and allow it to thaw for a few minutes.
Cut each sheet into 4 squares and place them on a baking tray.
Brush each square with egg wash, then place 1 tablespoon of the onion filling in the centre.
Pinch two opposite corners together, then pinch the remaining two corners together to form a little parcel. Brush with egg wash and bake for 20 minutes, or until well browned.

Serve with sour cream and chilli oil. If passing these around as finger food, cut each sheet into 9 equal squares instead.