Stock: 1/3 cup (you can use chicken, beef or veggie stock, totally your preference)

Thyme sprigs:

Olive Oil: 2 tbsp

Salt

Black Pepper

Preheat your oven to 200C

Cook the onions along with the thyme, some salt and pepper in the olive oil until the onions begins to brown. Slowly add the stock and allow the onions to caramelize. Once done, set aside. This whole process should not take a long time! Don't forget to remove the thyme sprigs off, the leaves should have fallen off while cooking

Next, get your puff pastry. Cut them out into rectangles, if you are serving this as finger food, you might want me to make your rectangle smaller. Cut out an inch of each side of your rectangle. Place the puff sheet on the baking tray. Dip your finger in water and run around the edges of the rectangle and replace the removed strips of pastry (the 1 inch strips) along the edges of the sheet, pressing it gently so that it will stick. Bake until the edges have puffed up - should take about 15mi...

Once done, spoon the cooked onions and heat in the oven for about 5mins and serve immediately