Caramelized onions:

1. Cook the bacon bits in a pan on high until crispy - about 7 minutes.
2. Drain the bacon from the fat in the pan & place bacon bits on a paper towel. Measure out 1 tbsp of the bacon fat & add it back into the pan.
3. Add your onions into the bacon fat & turn heat to low. Sautée for for 40 minutes, stirring occasionally.
4. Add two large pinches of salt to the onions & continue baking for 5 more minutes.
5. Add 2 tbsps of the water to your onions & scrape the bottom of the pan to get all of the good stuff off the bottom of the pan.
6. Add the prune purée,bacon bits, & last tbsp of water to the onions & mix until combined.

Hand pies:

1.  Open the crescent dough & unroll the dough. Separate along the perforated lines with a knife
2. Using your hands or a rolling pin, make each dough triangle large enough to hold the filling. If you are pulling be careful to not create holes in the dough.
3.  Tear up one slice of Swiss Cheese & place it on the dough.
4. Spread 1-2 tbsps of the onion mixture onto the cheese, then tear up your other slice of Swiss Cheese & place it on top of the onions.
5.  Place another dough triangle over the top of your pie & crimp closed with a fork.
6. Spray your air fryer with oil & place your hand pies in it. I usually will do 2 at a time. Cook at 300° F *do not preheat* for 6 minutes.
7.  After the 6 minutes is up, flip the pies carefully using a spatula & cut 3 holes into the top of your pies. These holes allow access moisture to evaporate.
8. Take your egg wash & heavily apply it onto the tops of your hand pies.
9.  After the 6 minutes, your pie should come out crispy & golden. Take them out of the air fryer & enjoy!