French Onion Soup Empanadas with Chipotle Crema

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and golden brown, about 25-30 minutes. Be patient and don't rush the caramelization process. Reduce heat if onions are browning too quickly.

Stir in brown sugar, balsamic vinegar, dried thyme, salt, and pepper. Cook for another 2-3 minutes until well combined.

Remove from heat and let the caramelized onions cool slightly.

In a small bowl, whisk together heavy cream, sour cream, minced chipotle pepper, adobo sauce and lime juice to make the chipotle crema. Set aside.

Place empanada discs on a clean surface. Spoon about 2 tablespoons of the caramelized onion mixture into the center of each disc. Top with about 1 tablespoon of shredded Gruyere cheese.

Moisten the edges of the empanada discs with water. Fold the dough over to form a half-moon shape, sealing the edges tightly. You can use a fork to crimp the edges for a decorative finish and to ensure a good seal.

Brush the top of each empanada with beaten egg.

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. Serve warm with the chipotle crema for dipping.