Caramelized Onion and Cheese Puffs

Steps

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1. 1
   Slice the onion thinly. Sauté the onion in butter until deeply caramelized, seasoning with salt and pepper halfway through. Continue cooking until soft and tender, then set aside to cool.
   ▶ ≈0:13
2. 2
   Lay out the thawed puff pastry on a lightly floured surface. Gently press it a couple of times to make it more pliable, but do not roll it thin.
   ▶ ≈0:52
3. 3
   Using two round cookie cutters, press the smaller one into the pastry without cutting all the way through. Then pierce the center a few times with a fork.
   ▶ ≈1:18
4. 4
   Place the cut pastry pieces on a parchment-lined baking sheet. Brush each one with egg wash, then freeze for 10 minutes.
   ▶ ≈1:51
5. 5
   Bake the pastry in the oven for 10 minutes. While baking, prepare the Boursin cheese and cut the sharp white cheddar into small pieces.
   ▶ ≈2:04
6. 6
   After 10 minutes, the puffed pastry will have risen. Gently push down the pierced center with a fork or small glass to create a vessel while keeping the sides puffed.
   ▶ ≈2:31
7. 7
   Place a small portion of Boursin cheese in the center of each puff.
   ▶ ≈2:57
8. 8
   Top with the caramelized onion mixture. Sprinkle with fresh thyme.
   ▶ ≈3:09
9. 9
   Top with cheddar pieces and bake for another 10 minutes until the cheese is lightly browned and gooey, and the pastry is golden and puffed.
   ▶ ≈3:16