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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
1
⁄4 teaspoon (1 ml)
coarsely ground
black pepper
1
⁄8 teaspoon (0.5 ml)
salt
1 sheet (from 17
1
⁄4-oz.
[517.5 g] pkg.)
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 (30.5 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 (204ºC) 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
(204ºC) 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.