Reviewed: Oct. 18, 2005

I made these for Thanksgiving last year and plan to make them again. This year I will try to make them vegan.

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Reviewed: May 1, 2005

The trick to this one is to cook the onions at low heat for a long time until they are dark golden, sweet and caramelized! They make a delicious filling that way and you will be surprised at how much they shrink. THe recipe does say add more flour as needed, but it would help to see that on the ingredient list as well to remind cooks that 2 cups isn't all it is going to take to get the correct dough consistency.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Feb. 10, 2003

More flour is definitely needed -- I used almost 4 cups. Any too many onions -- I used 3 and still thought it was too much. Using 1/2 tsp. of the crushed red pepper packs quite a bit of heat -- try 1/4 tsp. the first time. My husband LOVES homemade rolls and bread, but he didn't like these.

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IMP70

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Reviewed: Nov. 28, 2001

very easy, very pretty. looks like you slaved in the kitchen for hours, they looked very sophisticated on my table. and tasted good, too! I will experiment with other fillings, thanks for the great idea

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SIMONAD

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Reviewed: Oct. 24, 2001

The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only use half the onions. 4 onions would be way too much. I also had to increase oven temp to 400 to get them brown. I will make them again, but now I know what to do next time.

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