1For the mushroom mixture, stir together wine and soy sauce in a small bowl. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add the olive oil, then mushrooms, and stir until softened, about 5 minutes. Add 1 Tbsp butter and garlic and sauté, stirring until butter is absorbed. Add the wine mixture and cook until all liquid has been absorbed. Remove from heat but keep warm.
2To carmelize onions, melt the remaining butter in a large skillet over medium heat. Add onions to the skillet, stirring gently to coat with the butter. Add the 1/2 tsp of salt and fresh thyme. Reduce heat to low and continue cooking for 30-40 minutes, scraping up any liquid that forms on the bottom of the skillet with a wooden spoon. Onions will soften and color, then become blond and jammy. Once they start to smell like caramel, they are done! For a more deep caramelized flavor, keep cooking. When you’re happy with the taste, remove from the pan onto a dish to cool, removing thyme sprigs.
3To assemble the puff, preheat the oven to 450F. Roll out pastry on a floured surface until ¼ – ½ inch thick, and then place on a baking sheet. Poke pastry with the tines of a fork to keep it from puffing up, and spread the onion mixture evenly on top, leaving a 1-inch border around the edges. Spread the mushrooms atop the onions. Using a pastry brush, brush borders with egg wash.
4Transfer puff pastry to the oven to bake for about 20-25 minutes or until the dough has risen and cooked through. Remove from the oven and top with goat cheese while hot. Drizzle with olive oil and season with an additional pinch of salt and fresh pepper. if desired. Enjoy. if desired. Enjoy!
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