French Dip Bites

3 tbsp butter, divided
½ onion, thinly sliced
2 sprigs thyme, divided
SIDS SALT & PEPPER to taste
Flour, for rolling out dough
1 tube crescent dough
¼ cup grainy mustard
6 slices provolone, cut into quarters
250 g deli roast beef
1 garlic clove, minced
1 cup beef stock
1 tbsp SIDS HOT WORCESTER SAUCE
1 tsp chopped parsley, for garnish

Preheat oven to 190°C and grease a mini muffin tin with cooking spray. Melt 2 tbsp butter in a medium frypan over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with SIDS SALT & PEPPER and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
Place a dab of mustard, a small amount of caramelized onion, a square of cheese and a piece of roast beef into every crescent cup. Place into the oven and bake until crescent is golden and cheese is melted, about 15 minutes.
Melt remaining butter in a medium pan over medium heat. Stir in garlic and cook until fragrant. Add beef stock, SIDS HOT WORCESTER SAUCE and thyme, stripped from stem. Season with SIDS SALT & PEPPER. Simmer for 10 minutes until reduced slightly. Pour into a small bowl and garnish with parsley.