3 slices bacon, finely chopped
1 L onions, sliced 4 cup
25 ml flour 2 tbsp
1 egg, lightly beaten
salt & pepper to taste
dash nutmeg
1 package (14 oz / 397 g) puff pastry
5 ml water 1 tsp
1 egg
Cook bacon over low heat until some fat is rendered, about 3 minutes. Increase heat to medium and add onions. Cook stirring frequently until onions are lightly browned, about 15 minutes. Stir in flour and remove from heat. Cool. Stir egg, salt, pepper and nutmeg into the onions.
Divide puff pastry in half. Roll each half on lightly floured surface into 13 x 6 inch (33 x 15 cm) rectangle. Transfer 1 rectangle to buttered baking sheet and pierce all over with a fork. Spread onion filling over top, leaving a 1 inch (2.5 cm) border. Beat egg and water and brush mixture over border. Top with second rectangle. Cut 3 or 4 slashes on top to allow steam to escape. Press edges to seal and crimp lightly with a fork. Brush top with egg wash.
Bake at 375 F (190 C) about 40 to 50 minutes or until pastry is rich golden brown. Cool on wire rack. Serve warm or at room temperature, cut into thick slices.
Serves 6