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Caramelized Onion Puff Pastry Squares
6 ounces Gouda or
smoked Gouda
cheese, wax
removed
1 jumbo yellow onion,
cut into quarters
lengthwise
1 tablespoon
vegetable oil
1 tablespoon brown
sugar
1 tablespoon balsamic
vinegar
1
⁄4 teaspoon coarsely
ground black pepper
1
⁄8 teaspoon salt
1 sheet (from 17
1
⁄4-oz.
pkg.) frozen puff
pastry, thawed
2 tablespoons
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 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 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 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.