Caramelized Onion and Gruyère Tartlets
Equipment
- Large Skillet
- Baking Sheet
- Knife
Ingredients
- 2 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 1 sheet frozen puff pastry, thawed
- 4 ounces Gruyère cheese, grated
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the butter and olive oil in a large skillet over medium heat until the butter melts.
- Add the sliced onions, brown sugar, salt, and black pepper. Cook, stirring often, for 20 to 25 minutes until the onions turn deep golden and soft.
- Stir in the thyme leaves and remove the skillet from the heat. Let the onion mixture cool for 5 minutes.
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry on a lightly floured surface and cut it into 8 equal squares. Place the squares on the prepared baking sheet.
- Spoon the caramelized onions evenly onto the center of each pastry square, leaving a small border around the edges.
- Top the onions with the grated Gruyère cheese.
- Bake for 15 to 18 minutes until the pastry is golden and the cheese has melted. Serve warm.
Notes
Cook the onions slowly over steady medium heat to bring out their natural sweetness without burning. If the pastry starts to puff too much in the center, gently press it down with a fork halfway through baking. These tartlets reheat well in a 350°F oven for a few minutes if made ahead.
Course: Appetizer
Cuisine: French
Equipment: Large Skillet, Baking Sheet, Knife
Cuisine: French
Equipment: Large Skillet, Baking Sheet, Knife