While surfing through food blogs I found this gem! Oh wow….you’re going to be glad I did. This is a new favorite appetizer….very easy, though it takes awhile to carmelized the onions, and one that will start making a regular appearance around holidays now. My poor family didn’t even get to taste it, but they’ll get another chance since I’m making it for New Year’s Eve tonight. I took it to a friend’s house the other night for a gathering…mom’s only, and it got rave reviews. My family doesn’t think they like onions, but you’re not gonna taste them. This sweet/savory combo reminds me nothing of onions….so if you don’t like them, you still have to try it. 😉
Sorry I’ve been MIA around here…..Christmas swooped in and I just emerged from the festivities midway through the week. An unexpected playdate yesterday and hot date with hubby last night pushed this post to today. I’m so thankful for good friends, family and all the blessings in my life. Looking forward to ringing in the new year, and can’t wait to see what 2012 has to bring. Do you have any special plans for New Year’s? What about any special food you’re making? Would love to hear from everyone!!
Find a few more appetizer recipes here, I especially love this bruschetta. Happy New Year!!
- 2 Tbsp olive oil
- 1½ large vidalia onions, sliced thinly, carmelize
- ½ tsp sea salt
- 2 Tbsp butter
- 2 apples of choice, I used Gala (tart would be good), peeled and sliced thinly
- 1 -2 Tbsp sugar
- ½ to 1 cup fontina cheese (or cheese of choice), shredded
- 1 sheet of frozen puff pastry, thawed
- 1 egg beaten with 2 Tbsp water
- Dash black pepper
- Preheat oven to 400 degrees.
- Make sure puff pastry is unwrapped & thawed according to the package directions.
- In a heavy bottomed or enamel coated pot, put in olive oil, onions and sprinkle with salt. On low to medium low heat, cook the onions slowly so they soften and carmelize. This process should take about 25 minutes, but oh so worth it!
- While onions are carmelizing, peel and thinly slice apples.
- In a large skillet, melt butter and add apples. Sprinkle with sugar. Over low to medium low heat, cook apples till soft (about 10-15 minutes).
- On a buttered cookie sheet, lay out puff pastry dough. Stretch and flatten a bit if desired to make a bigger rectangle. Paint pastry with beaten egg/water combo.
- When apples and onions are both to desired doneness, add add apples to onion pot scraping the skillet.
- Stir well and add in desired amount of fontina cheese or cheese of choice.
- Using your pizza cutter, cut your puff pastry in 2 inch squares. Add a large tablespoon full of onion apple mixture into the center of each 2 inch square, leaving room around edges.
- Bake 25 minutes or until golden brown and desired doneness. Rotate pan halfway through.
- Makes about 25 squares.
- ** You can double recipe to make use of both sheets of puff pastry. **
- ** It's also good cold out of the fridge for breakfast, topped with homemade cranberry orange jam....ask me how I know. LOL!! **
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This looks amazing! Happy New Year!!
That’s a very interesting combination of flavors. Very sweet and savory!
Curt recently posted..Smoked Fruit & Pistachio Stuffed Chicken
Dang. These look great! I have having a party on Friday and I will make these for certain! I like that they are served at room temperature ( I read that on the original post…) Happy New Year!
Tracy Wood recently posted..Santa Fe Appetizer Tart – New Year’s Eve fare- adapted from Taste of Home Magazine
You are correct, you cannot go wrong with this combo of flavors. Happy new year!
I love almost anything with caramelized onions. I might not be doing much for parties right now but I do believe I could call this breakfast!
Barbara | Creative Culinary recently posted..Bacon and Caramelized Onion Tart and the Best of 2011
this looks yummy.
deb recently posted..Mr Chewy Delivers Pet Food and a 10% Discount
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