I found this recipe in a magazine and tried it and it was not that bad...\r\n\r\n1 package (397 g) frozen puff pastry, defrosted\r\n2 tbsp butter\r\n1 tbsp olive oil\r\n6 cups Vidalia or Spanish onions, peeled and thinly sliced\r\n1 cup red wine\r\n1 tsp granulated sugar\r\n1/2 cup chicken stock\r\n1 tsp dried tyme\r\nsalt and pepper\r\n1 cup whipping cream\r\n1/4 cup chopped parsley\r\n1 cup grated Parmesan cheese\r\n\r\nCut puff pastry in half. On a lightly floured surface, roll out each rectangle into a thin rectangle approximately 11 x 12 inches in size. Cut 3 inch circles to fit into small muffin or tart tins. Press into tins, prick and chill for 30 minutes.\r\n\r\nPreheat oven to 375 degrees\r\n\r\nHeat butter and oil in a large skillet on medium heat. Add onions and toss together for 5 minutes or until softened. Add wine, sugar and stock then bring to a boil. Reduce heat to medium-low and cook onions for 15 - 20 minutes or until onions are very soft and liquid has almost evaporated. Add tyme, season well with salt and pepper and add cream. Cook together for 5 minutes longer or until onions are a creamy mass. Stir in parsley.\r\n\r\nRemove tart shells from the refrigerator and fill each with about 1 tbsp onion mixture. Sprinkle top of each tart with 1 tsp of Parmesan cheese.\r\n\r\nBake for 20 minutes or until pastry is crisp and onions are heated through.