Puff Pastry Pumpkins with Camembert and Onion Chutney

Peel the red onions and cut them into fine half-rings. Heat the butter in a pot or pan and sauté the onions until translucent.

Add allspice berries, cinnamon, ginger, a sprig of rosemary, brown cane sugar, and red wine vinegar. Reduce the heat and let everything simmer for about an hour until the onions are soft and the liquid has a honey-like consistency. Add a little more vinegar or water if needed.

Once the chutney is ready, remove the allspice berries and the rosemary sprig. Let the chutney cool completely.