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Caramelized Onion Puff Pastry Squares
6 ounces (170 g)
Gouda or smoked
Gouda cheese, wax
removed
1 jumbo yellow onion,
cut into quarters
lengthwise
1 tablespoon (15 ml)
vegetable oil
1 tablespoon (15 ml)
brown sugar
1 tablespoon (15 ml)
balsamic vinegar
⁄
teaspoon (1 ml)
1
4
coarsely ground
black pepper
⁄
teaspoon (0.5 ml)
1
8
salt
1 sheet (from
17
⁄
-oz.[492 g] pkg.)
1
4
frozen puff pastry,
thawed
2 tablespoons (30 ml)
chopped fresh
parsley leaves, if
desired
Position 4 mm shredding disc in work bowl. Add Gouda
cheese. Process to shred. Remove and set aside.
Exchange shredding disc for 2 mm slicing disc in work
bowl. Add onion. Process to slice.
In large skillet or Dutch oven over medium-high heat,
heat oil until it sizzles. Add onions. Cook 5 to 10 minutes,
or until onions are limp, stirring occasionally. Stir in brown
sugar and vinegar. Cover. Cook, stirring occasionally,
over medium-low heat about 35 minutes, or until soft
and light golden. Uncover; continue cooking until liquid
evaporates. Stir in pepper and salt. Set aside.
On lightly floured surface, roll puff pastry into a 12-inch
(30 cm) square. Pierce with a fork. With pizza cutter or
sharp knife, cut pastry into 36 pieces. Place on ungreased
baking sheet.
Bake at 400°F (204°C) for 10 to 12 minutes, or until pastry
puffs and edges begin to brown. Remove from oven.
With back of spoon, make indentation in each square.
Spoon onion mixture into each square and sprinkle with
cheese. Bake at 400°F (204°C) for 3 to
5 minutes, or until pastry is golden brown and cheese
melts. Garnish with parsley, if desired.
Yield: 12 servings (3 squares per serving).
Per Serving: About 190 cal, 5 g pro, 13 g carb,
13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod.
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