Sunday Dinner

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Caramelized Onion and Bacon Puff Pastry Bites

Roast Chicken and Red Potatoes
Chopped Salad with Butternut Squash, Goat Cheese and Hazelnuts

Ok, this is the third recipe in a row that contains bacon. So, you might start wondering if I have a separate refrigerator just for bacon.  That's not a bad idea!  

I have made this appetizer in various different ways over the years, but this version is the one I always lean back on.  Bacon, onions and cheese all nestled in a bite-sized puff pastry vessel. ? Yes, please!  They are flaky from the puff pastry, creamy from the onions and a tad crunchy from the smoky bacon.  While they are still warm, I sprinkle each bite with some good Parmigianno-Reggiano cheese and some chopped fresh thyme.  Needless to say, these are blissful bites of heaven! 

This recipe is a welcome appetizer or passable hors d'oeuvre anytime of year, but I think they are perfect to put on your upcoming holiday entertaining radar! Happy Sunday!

I keep forgetting to link my Sunday dinner menus from years past. Here you go...
Sunday Dinner eight years ago

Caramelized Onion and Bacon Puff Pastry Bites
yields 48

8 slices bacon cut into 1/2-inch pieces
2 cups of onions (about 2 large), cut into 1/2-inch dice
1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1 tablespoon minced fresh thyme, plus more for garnish
2 medium garlic cloves, minced
1/4 cup dry white wine or water
1 (17.3-ounce) package puff pastry, thawed in the refrigerator
1 large egg
1 Tablespoon water
2-ounces (about 1 cup) freshly grated Parmigianno-Reggiano cheese

In a medium non-stick skillet, cook the bacon over medium heat until browned and crisp, about 6-8 minutes.  Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. (Once cool, roughly chop the bacon into smaller pieces; set aside.) Discard all but 2 tablespoons of bacon fat from skillet. Add the onions and sauté just until tender, about 10 minutes.  Add the garlic and thyme and cook for another 2 minutes. Reduce the heat to low and add the salt and sugar.  Cook stirring every 15 minutes, scraping any brown bits on the bottom, for about an hour. Regulate the heat to keep them mixture barely bubbling. Add 2 tablespoons of the wine (or water) and continue to cook until the liquid evaporates.  Add the remaining 2 tablespoons of wine (or water) stirring until the liquid is completely evaporated.  Season with the black pepper and cool.  (The onions and bacon can be made up to 2 days ahead and stored seperately in an airtight containers in the refrigerator.)

Preheat the oven to 425° F. Lightly spray a 24-tin muffin pan with baking spray; set aside.

On a lightly floured surface, gently roll one sheet of puff pastry into a 12 x 12-inch square.  Cut the pastry into 24 (2-inch) squares. Gently press each squared into the prepared muffin tin (you will have one square remaining; refrigerate until ready to use.) In a small bowl, beat the egg and water together.  Brush the edges of each pastry square with the egg wash.  Spoon 1 teaspoon of the caramelized onions into each muffin tin.  Sprinkle half of the cooked bacon on top of the onions.  Bake until puffed and golden brown, about 16-18 minutes. Remove from the oven and gently run a small knife or off-set spatula around each pastry to loosen; transfer to a platter and sprinkle with cheese while they are still warm.  Clean and dry muffin tin and repeat with remaining puff pastry sheet.  Serve warm or at room temperature. Enjoy!

Source: The Galley Gourmet


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