recipe written and developed by Kristina Domitrovich photos by Lindsay Pace
Sweet, sautéed onions, Gruyere cheese and a balsamic glaze set this hors d’oeuvre apart from typical party or shower fare.
French Onion Cups
3 red onions
2 1/2 tablespoons olive oil
2 tablespoons butter
3 tablespoons dry red wine
1 garlic clove, minced
4 ounces Gruyère cheese, shredded
1 2-pack box of frozen puff pastry sheets
Begin thawing puff pastry according to packaging. Preheat a large, heavy skillet over medium-high heat. Cut the onions in half from root to tip, and lay the flat half on the cutting board; cut off the root and tip, and begin thinly julienning the onions. To the pan, add the olive oil, followed by onions, and mix to evenly coat. Cook for 15-20 minutes, stirring occasionally, until reduced and softened.
Add the butter, and continue to cook for another 10 minutes, until starting to brown, then add the salt and garlic. Cook for another minute, stirring. Deglaze the pan with the red wine, and cook for another 3-5 minutes, or until the wine has cooked off; remove from heat.
Preheat the oven according to packaging. On a lightly floured surface, roll one sheet of puff pastry out at a time, until about 1/8-inch thick. Use a 3-inch cookie or biscuit cutter to stamp out puff pastry rounds. On a flat surface, poke each round a few times with a fork to prevent inconsistent rising. Repeat with the remaining sheet of puff pastry (refrigerate the poked rounds until ready to assemble and bake).
Place the rounds in a mini muffin tin, and fill each with a teaspoon of onions, then top with shredded gruyere. Bake for 13-15 minutes, or until gruyere is melted and the puff pastry is lightly golden. Repeat with remaining filling and puff pastry. Drizzle with balsamic glaze and serve warm.