Posts Tagged ‘caramelized onions’

I am a mushroom addict.  So when I came across this appetizer that combined sautéed mushrooms with puff pasty, I knew I had to try it!

I’ve now made these beauties a few times, and without fail they get snatched up!  Who can resist caramelized onions and mushrooms topped with swiss cheese and served on a delectable puff pasty?

I love that these tartlets are easy to make, yet sophisticated – the best sort of food in my mind. They take some time to prep (caramelizing takes a little patience), but certainly worth the effort!  These would be perfect served either at a snazzy Christmas party or for a relaxed weekend dinner.

Thanks to Brown Eyed Baker for the recipe!


Caramelized Onion, Mushroom, and Gruyere Tartlets

(Makes 16 3-inch tartlets)


1 tbsp olive oil
1 large yellow onion, finely chopped
1 tbsp unsalted butter
16 oz white button or cremini mushrooms, thinly sliced
1 clove garlic, finely chopped
½ tsp dried thyme
Salt and pepper, to taste
¼ c. white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 c. grated Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped



Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

Unfold the thawed sheets of puff pastry and cut out circles from the dough (if you don’t have a cookie cutter, the edge of a narrow glass work great), placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

Bake until the pastry is golden brown, about 15 to 25 minutes. Broil for 1-2 mins to make the cheese bubbly and brown. Garnish with fresh chopped parsley. Best served warm.

Bon appetit!
– Catherine

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Saturday morning was particularly drab, grey and drizzling.  Luckily, I had brunch plans with two girlfriends to liven up my morning.  While helping my friend curl her hair to attend a wedding, we decided to prepare a quiche with some of our favourite ingredients – bacon, caramelized onions and wilted spinach.  The combination turned out to be a great match – the salty bacon balancing out the sweet onions and bitter spinach.

Bacon, Caramelized Onions & Spinach Quiche

Serves 6


Photo courtesy of Jenn Xu


1 pie crust (store-bough or homemade)

5 strips of bacon

1 small onion, chopped

2 handfuls spinach

4 eggs

1/4 cup milk (or cream)

Salt and pepper to taste

1/2 cup grated extra old cheddar


Pre-bake pie crust according to directions.

Meanwhile, prepare the quiche fillings.  Cook, crumble, and set aside the bacon.  Saute the onions in some of the reserved bacon grease over low heat.  Once caramelized, add the spinach and cook until wilted. In a separate bowl, whisk together the eggs, milk, and seasoning.

Sprinkle the cheese and bacon bits over the bottom of the cooked pie crust. Spread the onion and spinach filling overtop.  Pour the egg mixture overtop.  Bake in a preheated 375 F oven for 35 minutes or until set.  Allow to cool for 10 minutes before serving.

Bon appetit!

– Catherine

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