Gruyere Mushroom & Caramelized Onion Bites

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee best little appetizers! They’re made with puff pastry and take no time in any respect to whip up! these are the precise appetizers to serve your guests this vacation season.


These caramelized onion bites are a sport-changer for me. They’re best to serve to visitors earlier than a large vacation dinner. Additionally, they totally appearance fancy shmancy but no frame honestly wishes to recognize that the caramelized onion and sauteéd mushroom filling may be made as much as forty eight hours beforehand of time. Snappy. Snappetizers. Has that time period been coined already? due to the fact i’m coining it if it hasn’t. Appetizers in a snap. That’s some of my first-class questioning before my 9am cup of espresso *pat on the returned* (and it’s nicely deserved).

Gruyere Mushroom & Caramelized Onion Bites

INGREDIENTS :

  • 2 tablespoons vegetable oil, divided
  • 4 tablespoons salted butter, divided
  • 5-6 ounces crimini or button mushrooms, sliced
  • 2 medium yellow onions, thinly sliced
  • 1 tablespoon sugar
  • 1/4 teaspoon dried thyme 
  • 1 1/2 tablespoon balsamic vinegar
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 4 ounces grated gruyere cheese (I used applewood smoked gruyere)
  • 1 package (1 pound) frozen puff pastry, thawed
  • 1 egg, lightly beaten

INSTRUCTIONS :

  1. In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
  2. Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
  3. Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  4. Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

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