French Onion Sausage Rolls (Print Version)

# Ingredients:

→ Caramelized Onion Filling

01 - 2 large onions, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon sugar
04 - 1 tablespoon balsamic vinegar
05 - Salt and black pepper to taste

→ Sausage Mixture

06 - 1 lb ground sausage meat
07 - 1/2 cup grated Gruyère or Swiss cheese (optional)
08 - 1 teaspoon dried thyme
09 - 1 tablespoon Dijon mustard (optional)
10 - 1 teaspoon garlic powder (optional)
11 - 1 teaspoon onion powder (optional)
12 - 1 tablespoon fresh parsley, chopped (optional)

→ Assembly

13 - 1 sheet frozen puff pastry, thawed
14 - 1 large egg, beaten for wash
15 - Sesame seeds for topping (optional)

# Instructions:

01 - Heat olive oil in a large pan over medium heat. Add thinly sliced onions and cook slowly, stirring frequently, for 20-25 minutes until deep golden brown and softened. Stir in sugar, balsamic vinegar, salt, and pepper. Remove from heat and let cool completely.
02 - In a large bowl, combine ground sausage meat with the cooled caramelized onions, thyme, and any optional ingredients like grated cheese, Dijon mustard, garlic powder, onion powder, and fresh parsley. Mix thoroughly until well combined.
03 - Preheat oven to 390°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
04 - Lay out the thawed puff pastry sheet on a clean work surface. Using a sharp knife, cut the pastry in half lengthwise to create two long strips.
05 - Spoon half the sausage mixture along one long edge of each pastry strip, forming an even log. Roll the pastry tightly around the filling, sealing the seam with a little water. Press firmly to ensure a good seal.
06 - Using a sharp knife, cut each log into individual rolls about 2 inches (5 cm) wide. Place them seam-side down on the prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds if desired.
07 - Bake for 20-25 minutes until the pastry is golden brown and puffed, and the sausage filling is cooked through. Let cool for 5 minutes before serving to allow the filling to set.

# Notes:

01 - Take time to properly caramelize the onions - this develops the best flavor
02 - Make sure puff pastry is fully thawed but still cold for best results
03 - These can be assembled ahead and refrigerated before baking

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