3 lb. large sweet onions, sliced
1 tsp. salt
1/2 c. shredded Parmesan cheese
2 tbsp. olive oil
1/2 (17 1/4 oz.) pkg. frozen puff pastry sheets
fresh rosemary sprigs

Thaw puff pastry at room temperature. Cook onions in hot oil in a large skillet over low heat, stirring often, 30 to 35 minutes or until onion is caramel colored. Stir in salt and set mixture aside.

Unfold pastry sheet; fit into a 9-inch square tart pan.

Bake at 400°F for 15 to 20 minutes or until browned. Remove from oven. Press pastry with the back of a spoon to flatten. Top with caramelized onion; sprinkle with Parmesan cheese.

Bake 5 more minutes. Garnish, if desired, with rosemary sprigs.

Yield: 6 servings.