Caramelized Onion Puffs Food

COURGETTE & CARAMELISED RED ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.
• Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.
• Spoon over the pastry, then top with the courgette ribbons and blobs of goat's cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.

CARAMELIZED ONION PUFFS

Steps:

• Heat oven to 400 degrees F.
• Spray 24 mini-muffin cups with cooking spray.
• In 10-inch skillet, melt butter over medium-high heat.
• Add 3/4 cup onion; cook 5 minutes, stirring occasionally.
• Reduce heat to medium; add bell pepper.
• Cook 5-7 minutes longer, stirring occasionally, until onion is softened and golden brown.
• Remove from heat.
• In medium bowl, beat eggs.
• Stir in sour cream, salt and pepper sauce.
• Stir in cooked onion and 1/4 cup of the cheese.
• Spoon onion mixture evenly into mini-muffin cups.
• Unroll dough into 1 large rectangle, press perforations and edges to seal.
• Using a 1 1/2 inch biscuit or cookie cutter, cut dough into small rounds.
• Place dough round on top of onion mixture.
• Top with remaining cheese.
• Bake 10-15 minutes or until golden brown and set in center.
• Cool 5 minutes, run knife around edge of each muffin cup.
• Serve warm or at room temperature.

CARAMELIZED ONION TARTLETS

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

MINI CARAMELIZED ONION PUFF PASTRY TARTLETS

Steps:

• On a lightly floured surface, roll out puff pastry to a 10 inch square. Preheat oven to 400.
• Using a round cutter (2 inch), cut 16 circles from pastry. Place on a baking sheet. Prick all over with a fork.
• Divide caramelized onions equally over circles and spread to cover. Garnish each with 2 slices garlic.
• Bake until pastry is golden brown around the edges, about 20 minutes.

CARAMELISED ONION PUFF PASTRY TART

Steps:

• Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
• Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
• Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
• Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.