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Sweet caramelized onions, floral, fruity figs and the earthy funk of blue cheese are a truly tasty trio. Top puff pastry with all three for an easy appetizer any time.
Melt the butter in a 2-quart sauce pot with a lid over low heat. Add the onions and salt and cook, covered, stirring occasionally, until the onions have released all of their moisture, about 1 hour. Remove the lid and cook, stirring, until they turn a golden brown, about 20 minutes. Remove from heat and reserve.
Heat oven to 425°F.
Line a large, rimmed baking sheet with parchment paper.
Cut the puff pastry into 2-inch strips and transfer to the prepared sheet. Bake until golden brown and puffy, 10-12 minutes. Remove from oven and let cool, then cut about ¼ inch off the top to create a flat surface.
Carefully spread the middle of each puff strip with the caramelized onions, then top with fig spread and the crumbled blue cheese. Return to the oven just until the cheese begins to brown, about 2 minutes.
Cut the finished strips into 1½-inch pieces and garnish with parsley before serving.