Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

The cheese pull in this one is the real deal, as is the buttery flakiness in each bite. But the main star of the show are the onions in their silan coating.

This is easy to make for a crowd by cutting out your sandwiches from a large 9x13. But honestly, my husband just had a bowl of the onions plain, so you can always go that route.

SERVES 12

• 2 sheets puff pastry
• 2 Tbsp olive oil
• 6–7 white onions, cut into half moons
• ¼ tsp salt, plus more for seasoning
• ½ cup vegetable stock
• ¼ cup silan
• 2 Tbsp soy sauce
• ½ tsp coarse black pepper
• 16 thin slices mozzarella cheese or 3–4 cups shredded mozzarella
• 1 egg, for egg wash
• granulated garlic and salt, for sprinkling

Preheat oven to 375°F (190°C).

Cover the bottom of a 9x13-inch (23x33-cm) baking pan with puff pastry, using your hands to spread it out a little. Bake for 10 minutes.

Meanwhile, heat olive oil in a large frying pan. Add onion slices and season with some salt. Sauté over medium-low heat for around 20 minutes, making sure to mix every now and then to prevent burning. The onions should be golden. Add the vegetable stock, silan, soy sauce, ¹⁄₄ tsp salt, and pepper. Allow to simmer for another 3–5 minutes, or until reduced and glazing the onions.

Cover the par-baked puff pastry with a layer of mozzarella slices. Arrange the glazed onions on top. Cover the onion mixture with another layer of mozzarella. Place a thin layer of puff pastry on top of that. Smear with beaten egg, then sprinkle with salt and granulated garlic.

Bake for 25–30 minutes or until the puff pastry is golden. Once slightly cooled, cut into squares or triangles and enjoy!

(Originally featured in Family Table, Issue 841)