Ingredients:

  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1/4 cup dry sherry or dry white wine (optional)
  • 2 sprigs fresh thyme, leaves only
  • 4 oz Gruyère cheese, grated
  • 1 pound pork sausage, removed from casings
  • 1/4 tsp nutmeg
  • 1 tsp Dijon mustard
  • 1 package (14.1 oz) frozen puff pastry, thawed
  • 1 large egg, beaten
  • Everything bagel seasoning (optional)

Instructions:

  1. Sauté onions in olive oil with salt and pepper over medium-low heat, stirring occasionally, until deeply golden brown and caramelized (25-30 minutes). Stir in balsamic vinegar, brown sugar, sherry (if using), and thyme during the last few minutes.
  2. Brown the sausage in a separate pan over medium heat, breaking it up with a spoon. Drain off any excess fat and stir in nutmeg and Dijon mustard.
  3. Once the onions are caramelized and the sausage is cooked, remove from heat and allow to cool slightly. Gently mix the sausage and onion filling.
  4. Unfold the thawed puff pastry on a lightly floured surface. If desired, roll the pastry out slightly to make it thinner. Cut the pastry in half. Spread half of the sausage and onion filling evenly over each sheet of puff pastry. Sprinkle with half of the grated Gruyère cheese.
  5. Roll each sheet of puff pastry tightly into a log. Cut each log into 6 equal-sized rolls.
  6. Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with everything bagel seasoning, if desired. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until golden brown and puffed up.
  7. Let the sausage rolls cool slightly on the baking sheet before serving.