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1.
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Line 2 baking sheets with parchment paper or silicone baking mats.
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Preheat the oven to 400 degrees F. 2.
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Remove 1 sheet of the frozen puff pastry and set it on the counter to thaw, about 30 minutes.
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3.
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Place a 10-inch skillet over medium-low heat, allowing pan time to warm.
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4.
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Add butter, onions, salt and pepper, stirring until butter melts.
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5.
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Continue to cook over medium-low heat, stirring periodically, until onions are deep golden brown and very tender, about 25 minutes total.
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6.
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Roll the (now) thawed puff pastry sheet out on a floured surface to 1/8-inch thickness.
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7.
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Cut circles of pastry with a 1 1/2-inch round biscuit or cookie cutter.
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Re-roll scraps and continue cutting to get 36 rounds.
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(If you dont own a 1 1/2-inch cutter, then the rim of a shot glass will do.)
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8.
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Place the pastry rounds about 1 inch apart onto the prepared baking sheets.
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9.
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Dock each round with a fork by piercing the centers 3 times.
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10.
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Bake for 8 to 10 minutes, or until pastry has puffed and edges begin to turn a little golden brown.
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11.
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Remove the puffs from the oven and cool on baking sheets for 2 minutes.
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Then lightly depress the centers of the puffs with a finger to form a small cup to hold the toppings.
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12.
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Place a pinch of the goat cheese crumbles in the center of each puff (about 3/4 teaspoon).
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13.
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Top the cheese on each puff with a pinch of the caramelized onions.
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14.
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Serve immediately.
