Roasted Root Vegetable Potpie

Ingredients

• 1 large yellow onion, quartered and sliced crosswise into ½- to ¾-inch-thick pieces
• 1 tablespoon kosher salt, divided, plus extra if needed
• 2 cups vegetable or chicken broth, divided
• 12 large garlic cloves, peeled, plus 2 garlic cloves, very finely chopped
• 6 medium carrots, peeled and sliced on a bias into ½-inch pieces
• 1 medium rutabaga, peeled and chopped into ½-inch cubes (about 4 cups)
• 1¼ teaspoons freshly ground black pepper, divided
• ¼ cup extra-virgin olive oil, divided
• 5 fresh thyme sprigs plus 2 teaspoons finely chopped fresh thyme, divided
• 2 tablespoons unsalted butter, at room temperature
• 3 tablespoons all-purpose flour
• ½ medium head napa cabbage, sliced crosswise into ½-inch-thick pieces (about 6 cups)
• 8 medium radishes, trimmed and quartered
• 1 large egg
• 1 sheet frozen puff pastry, thawed
• Flaky salt

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