PUFF PASTRY CARAMELIZED ONION RECIPES
CARAMELIZED ONION-APPLE BITES RECIPE | MYRECIPES
These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours. Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).
Provided by Allison Rose, Seattle, WA
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
- Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
- Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.
- Note: Nutritional analysis is per triangle.
Nutrition Facts : Calories 72 calories, CarbohydrateContent 5.9 g, CholesterolContent 6 mg, FatContent 4.8 g, FiberContent 0.5 g, ProteinContent 1.4 g, SaturatedFatContent 1.6 g, SodiumContent 77 mg
CARAMELIZED ONION-APPLE BITES RECIPE | MYRECIPES
These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours. Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).
Provided by Allison Rose, Seattle, WA
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
- Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
- Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.
- Note: Nutritional analysis is per triangle.
Nutrition Facts : Calories 72 calories, CarbohydrateContent 5.9 g, CholesterolContent 6 mg, FatContent 4.8 g, FiberContent 0.5 g, ProteinContent 1.4 g, SaturatedFatContent 1.6 g, SodiumContent 77 mg
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From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Cuisine french
Reviews 4.5
Total Time 55 minutes
Cuisine french
- When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!
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Make and share this Best Ever French Onion Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 580 per serving
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 580 per serving
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BEST EVER FRENCH ONION SOUP RECIPE - FOOD.COM
Make and share this Best Ever French Onion Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 580 per serving
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 580 per serving
- PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.
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Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american
- To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
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From cooking.nytimes.com
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Total Time 1 hours 30 minutes
Calories 425 per serving
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