Thaw 1 puff pastry sheet according to the instructions on the box.

Thinly slice 2 yellow onions.

Add the 1 tablespoon vegetable oil to a large pan over medium heat until it heats and coats the pan.

Add sliced onions and ½ teaspoon fine sea salt to the pan and stir until they are coated with oil and glisten.

Stir onions every minute or so until they have reduced in size by half and start taking on a light brown color (the onions will continue to caramelize in the oven). This should take approximately 8-10 minutes.

Turn down heat to medium-low. Add ¼ teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 teaspoons Kashmiri chili powder, and ½ teaspoon sugar. Sauté onions until they are coated in the spice mixture for 2-3 minutes.

If the spices or the onions stick to the bottom of the pan, add 1 tablespoon of water at a time to the pan to deglaze.

Keep sautéing onions until they have a deep brown color from the spices and the raw smell of the spices is gone.

Once onions are cooked, turn off the heat and let them cool.

Lay the puff pastry sheet with the longer side facing you. Evenly spread the caramelized onions across the sheet, leaving a 1 inch border on the far end.

Lightly wet the 1 inch border with water so it helps seal the roll.

Tightly roll the dough into a log and seal the seam of the dough.

Wrap the puff pastry log with plastic wrap and place in the freezer for ~1 hour.

Using a serrated knife, cut the puff pastry log into 15 swirls that are roughly ¾ inch in thickness.

Preheat your oven to 400°F and line a 10” x 15” baking sheet with parchment paper.

Place your sliced swirls 1 inch apart on the lined parchment paper.

Bake your puff pastry swirls on the middle rack of the oven for 20-25 minutes or until the puff pastry edges become golden brown.

Allow the puff pastry to cool for ~5 minutes before serving.