“french onion reduction”
5 onions
1/2 c white wine
1 c beef stock
thyme and bay
salt and pepper
1.5 lbs potatoes
boiled mashed and seasoned with salt and pepper
pastry dough
339g flour
226g butter
113g cold water
mixed and chilled
rolled out and cut into circles
wet sides of the dough
add filling
add some swiss
fold over and crimp
bake at 400 for 25-30 mins
LET COOL they will burn your face off