Caramelized onions are amazing all on their own but then when you pair them with puff pastry and cheese it gets even much better! My students made these for a big school wide fundraiser and while I don't have a finished product picture with the cheese and garnish, please take my word they were beautiful and flew off the serving trays!
Ingredients
2 Tbsp (30 mL) canola oil
2 Tbsp (30 mL) salted butter
3 large white onions, thinly sliced
2 Tbsp (30 mL) balsamic vinegar
1/2 tsp (2 mL) ground black pepper
1 sheet puff pastry, thawed, measuring about 10" x 10" (25 x 25 cm)
4 oz (125 g) Brie or goat cheese
Sprigs of fresh thyme, for garnish
Directions
- Slice onions thinly and set aside
- In a large skillet, heat canola oil and butter over medium heat. Add onions and saute for about 10 minutes, stirring frequently. Reduce heat to medium low, cover and continue to cook onions for another 30 minutes, stirring occasionally, or until onions are soft and light brown.
- Add vinegar to pan and continue to cook for another 10 minutes, stirring occasionally, or until vinegar has been absorbed. Season with salt and pepper.
- Cut 16 equal sized squares from the sheet of puff pastry. Use a fork to prick the pastry. Bake at 400F (200C) for about 8 minutes or until squares are golden brown. Remove from oven and let cool.
- Meanwhile cut Brie into 1/2 inch (1 cm) thick wedges or if using goat cheese - crumble the cheese to sprinkle on top of the finished product.
- To Assemble: Place 1 Tbsp (15 mL) Balsamic Caramelized Onions on top of each Puff Pastry Square. Top with a cheese and a sprig of fresh thyme; serve immediately.
