Blast! Flakey puff baked good bested with balsamic caramelized onions, sauteéd mushrooms, a trace of garlic, and a smoked gruyere cheddar bomb blended right in. <–Dis is my life. Me likey. Be it a caramelized onion tart/tartlette, puff baked good nibble, or a caramelized onion panini soften, I am down for everything.
These caramelized onion chomps are a distinct advantage for me. They're flawless to serve to visitors before a major occasion supper. Likewise, they thoroughly look extravagant shmancy yet no body actually has to realize that the caramelized onion and sauteéd mushroom topping can be made off to 48 hours early. Smart. Snappetizers. Has that term been begat as of now? Since i'm authoring it on the off chance that it hasn't. Hors d'oeuvres in a snap. That is a portion of my best deduction before my 9am mug of espresso *pat on the back* (and it's merited).
I've been needing to get these puff baked good chomps for A. LONG. TIME. They're ideal for occasion gatherings and they look very, exquisite. So rich that you have the visitors tricked on to what extent it really took to make these terrible young men. At the point when you have an occasion part going on, the exact opposite thing you need to do is invest an excessive amount of energy in any one dish. Not going to do it. You've gotta rearrange and do some do-ahead work. Furthermore, these caramelized onion chomps fit directly into that motivation.
Give your filling a chance to come to room temperature, you can store it in a water/air proof holder for as long as 48 hours in the cooler. On the off chance that you choose to make the occupying early, destroy it in the microwave to take it back to room temp before proceeding with the formula guidelines. Blend in the gruyere cheddar and consolidate well.
- 4 tablespoons salted butter, divided
- 2 tablespoons vegetable oil, divided
- 5-6 ounces crimini or button mushrooms, sliced
- 2 medium yellow onions, thinly sliced
- 1/4 teaspoon dried thyme
- 1 tablespoon sugar
- 1 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- 4 ounces grated gruyere cheese (I used applewood smoked gruyere)
- 1 package (1 pound) frozen puff pastry, thawed
- 1 egg, lightly beaten
DIRECTIONS:
- In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
- Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
- Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
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