Page 303 - A Literary Holiday Cookbook

Makes 1 (12-inch) snowflake bread

“The flake of snow grew larger and larger; and at last it was like a young lady, dressed in
the finest white gauze, made of a million little flakes like stars. She was so beautiful and
delicate, but she was of ice, of dazzling, sparkling ice . . .”

This recipe’s striking design comes from twisting the “branches” of the snowflake to reveal
the sumptuous filling inside.

INGREDIENTS

3 sweet onions
1 tablespoon olive oil

3 tablespoons butter

1 teaspoon salt
4 (8-oz.) containers Pillsbury crescent dough

12 ounces fig jam

3 ounces grated Gruyère cheese
1 egg whisked with 1 tablespoon water, for egg wash

INSTRUCTIONS

1 Preheat oven to 350°F. Coat an 11½” x 17” baking sheet with

cooking spray and set aside.

2 Peel onions and cut in half. Cut the halves into thin strips and set

aside. Place olive oil and butter in a large sauté pan with tall sides

over medium-low heat until butter is melted. Add onions and stir until
well-coated. Cook for 30 minutes, stirring regularly, until translucent

and soft. Stir in the salt and cook for another 35 to 45 minutes until

very soft (almost jammy) and golden brown, stirring very regularly
and keeping a close eye on the pot to avoid burning. Remove from

heat and set aside.