
At a recent cooking class, my friend Cherrie and I watched the chef prepare these puff appetizers. We looked at one another and whispered, no, we wouldn’t be making these things. Mind you, we hadn’t tasted them yet. Too much work, we said. Hah. One bite and we were both hooked. These little guys are nothing but small rounds of puff pastry topped with a bit of caramelized onion, some shredded gruyere and a sprinkle of fresh sage. It was the caramelizing of the onions that seemed to us to infer too much work.
Having caramelized onions many times, it’s not really all that difficult. Just takes a bit of time to get them to that honeyed succulence released from their internal cells. The onions could be made ahead, but the rest of the prep must be done just before baking. You might glance at this recipe and think the same thing we did – ah, too much work – but you’ll be missing out if you do.
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Caramelized Onion and Sage Puffs
Recipe By: Deb Buzar, professional chef
Serving Size: 24
NOTES: If you use too much onion or cheese, it will be too heavy and the puffs won’t rise as they should. As you cut out the pastry circles, press straight down – don’t twist as you cut, as that will prevent the pastry from rising as well.
1 package frozen puff pastry sheets — thawed
1 tablespoon unsalted butter
2 medium sweet onions — thinly sliced
1 teaspoon sugar
3/4 cup Gruyere cheese — grated
2 tablespoons fresh sage — chopped
freshly ground black pepper
1. Preheat oven to 450 degrees
2. On a lightly floured surface, or between sheets of plastic wrap, roll out the puff pastry to flatten any rough spots. Using a 2-inch fluted cutter, cut out rounds from each pastry sheet. Place the rounds on a parchment (or Silpat) lined baking sheet and place in the refrigerator until the rest of the ingredients are ready
3. In a heavy bottomed saucepan, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring until wilted. Reduce the heat and cook, stirring frequently, until the onions develop a rich golden color. DO NOT burn – they want to be just a golden color. Add the sugar and continue cooking until the onions are the color of brown sugar. Remove from the heat and set aside
4. Spread a small dollop of onions on each pastry round. Add a little sprinkle of chopped sage on top, then sprinkle with grated cheese. Add pepper to taste. 5. Bake the puffs for about 15 minutes, or until the pastry is golden brown and the cheese has melted. Allow to cool a few minutes before serving.
Per Serving: 80 Calories; 6g Fat (62.2% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 38mg Sodium





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