Preheat the oven for 180°C.
Cover an oven-safe pan in olive oil, some salt and sugar. Peel the onions and cut in halves. Place into the pan, cover with aluminum foil and stew in the oven for 15 minutes.
Take the onions out of the pan and cut into small cubes. Cook in a saucepan with red wine, port, Aceto balsamico, thyme, rosemary, bay leaf and butter until reduced to a syrupy mixture.
Set the oven temperature to 200°C.
Defrost the puff pastry sheets. Cut out 4 circles of 10cm diameter and 4 circles with 7cm diameter.
Place a 5cm diameter metal ring onto the smaller circles. Use the sundried tomatoes as a first layer in the metal ring (take off the oil with some kitchen paper). Cut out courgette circles of 5cm diameter and place into the metal ring as a second layer. Goats cheese is the third layer and finish off with another layer of sun dried tomatoes.
Whisk the egg yolks and brush onto the outside of the small circle. Remove the metal ring and place the large circles on top of the filling. Press together to close the parcels. Brush some egg wash on the parcels and bake for 15 minutes at 200°C.
Serve with the red onion confit.
Printable PDF version: Puff Pastry Parcels with Red Onion Confit