Apple, Cheddar, and Caramelized Onion Pastry Bites
Apple, Cheddar, and Caramelized Onion Pastry Bites
Photo Credit : Dylan LeavittIn the season five Weekends with Yankee episode “Back to Our Roots,” Amy Traverso is in Boston following in the footsteps of culinary legend Julia Child. Back in the kitchen, she pays homage to Julia by making these sweet and savory Apple, Cheddar, and Caramelized Onion Pastry Bites.
Apples and caramelized onions are an unbeatable combination, especially when paired with Cheddar cheese. Using store-bought puff pastry and cooking the onions ahead of time makes this a very simple appetizer that you can assemble and bake right before your party.
Any firm-tart apples will work well here, but Amy prefers aromatic varieties, such as Northern Spy, Esopus Spitzenburg, Newtown Pippin, Arkansas Black, or Stayman Winesap.
Watch Amy Traverso make Apple, Cheddar, and Caramelized Onion Pastry Bites:
Yield:
About 40 puffsIngredients
2 tablespoons salted butter
2 large yellow onions, sliced crosswise into 1/8-inch-thick rings
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
6 tablespoons fresh apple cider, divided
1 sheet good-quality store-bought puff pastry, such as Dufour brand, kept cold
1 medium firm-tart apple, unpeeled, cored and cut into thin slices
3 cups finely grated sharp cheddar cheese
Instructions
In a skillet or sauté pan over medium-low heat, melt the butter, then add the onions, thyme, and salt. Cover and cook, stirring occasionally, until the onions are translucent but do not change color, 8 to 10 minutes. Remove the cover, raise the heat to medium, and pour in 4 tablespoons of the cider, scraping the pan with a wooden spoon to pick up any browned bits. Cook the liquid down until reduced to a tablespoon or so, about 8 minutes, then add the remaining 2 tablespoons of cider, scraping the bottom once more, and cook until the onions are golden brown, about 10 minutes.
Preheat the oven to 375° and set the rack in the second-to-lowest position. Put the chilled pastry on the ungreased baking sheet and roll out to a rectangle about 12 by 15 inches. If the pastry becomes soft or sticky during the process, put it in the freezer for 4 minutes to chill. Using a sharp knife or pizza cutter, cut the pastry in crisscrossing diagonal lines to form diamond-shaped pieces, each about 3 inches wide at the widest point. Top the center of each piece with an apple slice (trim to fit), a small pile of onions, and a sprinkling of cheese. Bake until the cheese is melted and the pastry is puffed and golden brown, 30 to 35 minutes. Transfer to a warmed platter and serve immediately.