Serve these flaky onion bites as an appetizer or on a salad
These little flaky onion puffs can be made ahead and frozen.
They’re perfect to serve with rosé, or try a few on top of wild greens to give your salad a bit of wow.
- 2 large red onions, sliced
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup pitted chopped kalamata olives
- 1/2 cup toasted pine nuts or pistachio nuts
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh Italian parsley
- Fresh pepper to taste
- 2 sheets of puff pastry, rolled out to 1/4-inch thickness
- In a large skillet, sauté the onions with the butter and oil, stirring until onions soften and begin to brown.
- Add the balsamic vinegar to the pan and continue to cook on medium heat until the onions are caramelized and thick.
- Stir in the olives, nuts, thyme and parsley. Add pepper to taste.
- Cut 2-inch-diameter circles out of the rolled puff pastry. Place a tablespoon of the onion filling in the centre of each pastry circle and pinch the sides closed, leaving the top slightly open and exposed.
- Transfer to a baking sheet. Chill for 30 minutes.
- Just before putting the puffs in the oven, brush lightly with a beaten egg wash.
- Bake in a preheated 425°F oven for about 10 to 15 minutes or until the pastry is golden brown.
Makes 36 puffs.
Recipe courtesy Caren McSherry from the Gourmet Warehouse