Caramelized Onion & Gruyere Empanadas with Balsamic Glaze

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the onions are deeply caramelized and golden brown. Stir in the brown sugar and balsamic vinegar during the last 5 minutes of cooking.

Remove from heat and let cool slightly.

In a small bowl (if using egg wash), whisk together the egg and water.

Place a tablespoon of caramelized onion mixture in the center of each empanada disc. Top with about 1/2 ounce of grated Gruyere cheese.

Fold the empanada disc in half, forming a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with the egg wash (if using). This will help them brown nicely.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving. Drizzle with balsamic glaze before serving.