Caramelized onion Tartlettes

So I went to my first baby shower this morning!  And it seemed like the perfect opportunity to try making two things I've been meaning to make for a while: puff pastry and caramelized onions.  So I looked up how to make puff pastry, and it really isn't as hard as one would think, it's like folding pie crusts on top of itself a few times.  And caramelizing onions is certainly easy.  The hardest part was figuring out how to work with puff pastry and how homemade puff pastry translates to frozen sheets.

Puff Pastry
1 c butter
2 c flour
2/3 cup ice cold water

Mix 14 Tbsp cold butter with 1/4 cup flour to make a smooth paste.  Mold into a 1/2 inch square of butter and put in the refrigerator for at least 30 minutes.

Mix the cold water, 2 Tbsp butter, 1 3/4 cup flour.  Mix and knead for 1 minute.  Refridgerate this.

Once both doughs are chilled, take the water based dough, roll to 3/4 inch thick on a WELL FLOURED surface.  Place the smaller butter square inside and fold the water based dough around it like a package.  Roll this out to a long rectangle about 3/4 inch thick.  Fold in thirds like a business letter.  Roll this out, fold into thirds again.  Refrigerate again and repeat twice.  I put it in the refrigerator over night.  This is your puff pastry.

Filling
1 Tbsp butter
1 large onions, thin sliced
2 tsp brown sugar
Thyme
2 oz feta cheese

Melt butter and heat pan.  Cook onions and thyme for about 15 minutes over medium low heat.  Make sure they don't brown too much.  Add brown sugar, cook another 10 minutes.

Preheat oven to 400 degrees.  Roll out puff pastry.  Cut with 2 inch round cookie cutter and put the circles on a cookie sheet.  Put a little feta and a spoon of onion mixture on each pastry and bake for 20-25 minutes until golden and crispy (make sure oven is fully preheated.  I added a little spinach to some because the onions didn't quite go around.  I also put a little spinach and feta inside the leftover dough and made little pockets.

These are really cool to watch bake.  They steam and bubble.  It's fun.  They kind of sizzle when they cook too.