The Walla Walla onions in your box are a wonderful, sweet, NW native. Similar to Vidalias if you are from the southern US. They don’t keep especially well so I recommend this recipe as a way to use them up quickly.

2 tsp olive oil
2 tsp butter
2 yellow onions, thinly sliced
2 tbsp fresh thyme
2 cloves garlic, minced
½ C ricotta cheese, room temp
½ C cream cheese, room temp
1 sheet puff pastry, thawed
¼ C gorgonzola, crumbled
¼ C dried currants

Preheat oven to 375° F. Heat olive oil and butter in large saucepan over medium heat. When hot, add onions and sauté until onions start to lightly caramelize, about 10 minutes. Add chopped thyme and garlic. Continue sautéing until onions are more golden and caramelized, about 8 minutes more. Season with salt and pepper to taste. Set aside to cool.

In a bowl, mix ricotta and cream cheese together until smooth. Set aside. Remove puff pastry from refrigerator and quickly roll out into 9″x13″-inch rectangle. With sharp knife score a line about ½-inch from edge all around border of pastry, making sure not to cut all the way through. This creates a puffy border.

Spread the cheese mixture evenly between the score lines. Cover with the onion mixture, again spreading evenly between the score lines. Sprinkle the blue cheese and currants over the onions.
Bake at 375° F for about 35 minutes, until puff pastry is golden on top and crispy and golden on the bottom. Remove from oven and cut into 2′ squares. Eat it while hot, or at room temperature.