Soooo… it’s a random Thursday evening and I’m alerted that we are having guest over…. NOW!  Before I could say who/what/when… I hear the buzzer going off.  Urrrrgghh!

Times like these, I always go semi-homemade.  I also almost always go with pre-made puff pastry…. as my sister says “it is your knight in shining (egg-wash glistening) armor.”

This is the perfect recipe for a elegant side, appetizer that takes a handful of ingredients that you most likely have in your kitchen (everyone has some wine in their kitchen right?)  Another great thing is that you can prepare this ahead of time and just bake when your guests arrive.  I swear you’ll look like the elegant and sophisticated girl next door 😉

Ingredients:

• 2 large yellow onions, thinly sliced
• 1 cup mushrooms, sliced
• 1 tsp sugar
• 3 tbsp butter
• A splash of red wine, about 3 tbsp
• 1 tsp thyme leaves, very roughly chopped (I like to leave most of them whole.  They are so tiny!)
• about 1/2 cup of goat cheese
• Salt and pepper to taste
• 1 sheet of puff pastry (I use Pepperidge Farm puff pastry)
• Egg wash (whisk one egg with a splash of water)

Ingredients:

• Take out the puff pastry and let it thaw.
• Heat 1 tbsp of butter over medium heat and add the mushrooms.  Fry for about 4-5 minutes, until lightly brown.  Remove from pan and set aside.
• Add the remaining 2 tbsp of butter and add the onion, sugar, salt and pepper.  Lower the heat to low and cover with a lid.  Cook for about 20-25 minutes on low heat, stirring occasionally making sure the onion is cooking evenly.
• Once the onion is cooked through and is all jammy, add the red wine.  Cook until all the liquid is absorbed and turn off the heat.
• While still hot, add the mushrooms back along with the thyme.  Mix well.
• Pre-heat oven to 375 degrees.
• Roll out the thawed puff pastry onto a baking sheet lined with parchment paper.  Use a fork to poke holes in the dough.
• Spread the onion mixture in an even layer on the dough and crumble the goat cheese all over.
• Brush the crust with the egg wash.
• Bake in the oven for about 20-25 minutes, until the crust is crispy and golden brown.
• Cut into squares and serve while warm.

**Note:  You can make the onion mixture fully and store in a air tight container in the fridge for up to 48 hours.