Onion Tarte Tatin

Ingredients:

MELT:
3 Tbsp. unsalted butter
1 1⁄2 large sweet onions, trimmed
and cut into 9 wedges

COMBINE:
1⁄3 cup dark sweet sherry (such as Moscatel)
1 tsp. Worcestershire sauce
2 tsp. chopped fresh thyme
1 tsp. kosher salt
Black pepper to taste preference

TOP:
1⁄4 cup grated Parmesan
1 sheet frozen puff pastry (from 17.3 oz. box), thawed
and trimmed into a 9-inch round

Instructions:

Preheat oven to 350°.

Melt butter in a 10-inch skillet over medium heat until foamy.

Arrange onion wedges in skillet, cut-sides down. Cook onions
until browned on bottom, 8–9 minutes.

Combine sherry and Worcestershire, then pour over onions and
sprinkle with thyme and salt; season with pepper. Cover skillet,
transfer to oven, and cook until onions are tender, 30–40 minutes.
Increase oven heat to 400°.

Uncover skillet, return to stove top over medium heat, and
simmer until liquid thickens, ⏰ 5 minutes.

Top onions with Parmesan and pastry, tucking in edges. Return
skillet to oven, and bake tarte Tatin until pastry is golden and
crisp, about ⏰ 20 minutes; let sit ⏰ 2 minutes before turning out
onto a platter.