8Tablespoonbuttervery cold unsalted, cut into pieces
4cupssweet onionsliced thin (I used Vidalia)
Add flour, salt, and sugar to a food processor. Pulse 6 times. Add butter and pulse 12-13 one-second pulses until the mixture resembles coarse meal. You'll see pea-size pieces. Add blue cheese and 1 T water. Pulse just 4 to 5 one-second pulses to incorporate. Add another tablespoon of water and pulse again. Keep adding water a little at a time, when the dough begins to clump together, dump onto a sheet of waxed paper and form into a ball. Add a sprinkle of water if the dough won't stick together and form a solid 4-inch disc. Work quickly. Wrap in plastic wrap and refrigerate 30 minutes or up to 2 days.
When ready to bake, roll dough into a 13-inch circle and place on a cookie sheet or pizza pan. Place filling of choice in the center, spread evenly, and fold edges over. Bake.
Heat a large skillet to medium-low. Add coconut oil and heat. Add onions, saute until translucent, about 20 minutes. Add garlic, thyme, salt, and pepper. Stir. *You may need to add 1 to 2 more tablespoons of oil. If so add it now and allow it to melt. Then add flour and stir constantly 2 minutes. Whisk egg and cream together. Add heavy cream and egg mixture; stir 1 to 2 minutes until the mixture becomes thick.
Pour into the center of the Blue Cheese Pastry (that has been rolled to 13-inch diameter and explained in the above recipe) and spread evenly to 1 and 1/2 inches from the side. Evenly sprinkle cheese over top of onion mixture. Fold up the crust around the onions.
Bake 25 to 30 minutes at 350 degrees until cheese is bubbly and crust is golden brown. Cool on a wire rack slightly, transfer to a serving dish and serve immediately.
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