Gruyere, Mushroom, & Caramelized Onion Bites

Boom! Flakey puff pastry topped with balsamic caramelized onions, sauteéd mushrooms, a hint of garlic, and a smoked gruyere cheese bomb mixed right in. <– Dis is my life. Me likey likey. Be it a caramelized onion tart/tartlette, puff pastry bite, or a caramelized onion panini melt, I am down for it all.
These caramelized onion bites are a game-changer for me. They’re perfect to serve to guests before a big holiday dinner. Also, they totally look fancy shmancy but no body really needs to know that the caramelized onion and sauteéd mushroom filling can be made up to 48 hours ahead of time. Snappy. Snappetizers. Has that term been coined already? Because i’m coining it if it hasn’t. Appetizers in a snap. That’s some of my best thinking before my 9am cup of coffee *pat on the back* (and it’s well deserved).

I’ve been wanting to get these puff pastry bites for A. LONG. TIME. They’re perfect for holiday parties and they look oh so, elegant. So elegant that you have the guests fooled on how long it actually took to make these bad boys. When you’ve got a holiday part going on, the last thing you want to do is spend too much time on any one dish. Not gonna do it. You’ve gotta simplify and do some do-ahead work. And these caramelized onion bites fit right into that agenda.

Let’s talk about the recipe. I’m using 2 medium yellow onions and about 5-6 ounces of crimini mushrooms. A little sugar, a little balsamic vinegar, and a 1/4 teaspoon of thyme.

Gruyere, Mushroom, & Caramelized Onion Bites
Delicious! People at the party I went to loved these! I thought I had the right cheese on hand, but I had Gouda, and they turned out wonderful!

Prep 20 minutes
Cook 40 minutes
Total 1 hour

Ingredients:

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

Directions:

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. 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.
3. 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.
4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
5. 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.
6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, 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.
7. 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.
8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

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