Caramelized onion and cheese puff pastry puffs

Slice the onion thin and saute in a little butter until deeply caramelized, seasoning with salt and pepper halfway; cook until soft and tender, then cool.

Lay the puff pastry sheet on a lightly floured surface and roll over it once or twice only, to make it pliable, not thinner.

Cut rounds with the larger crimped cutter; press the smaller cutter into each without going all the way through, so the edges puff up into a vessel.

Pierce the centres a few times with a fork; place on a parchment-lined baking sheet and brush with egg wash.

Freeze 10 minutes, then bake 10 minutes.

Push the puffed centres down with a fork or a small shot glass, leaving the sides standing.

Fill each with a little Boursin, then caramelized onion, then thyme, then the small pieces of cheddar.

Bake about 10 more minutes until golden and puffed and the cheddar is lightly browned and gooey.