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Sweet Onion Turnovers

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“I found this in a Taste of Home cookbook and the picture looks so good! If I had enough onions on hand, I'd make them today! The prep time is an estimate. After I've made these, I'll update the time.”
1hr 50mins

Ingredients Nutrition


  1. In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
  2. Gradually, add water, tossing with a fork until mixture forms a ball.
  3. Shape into a flattened ball; wrap in plastic wrap and refrigerate.
  4. In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
  5. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
  6. In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
  7. Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
  8. Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
  9. Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

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