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Caramelized Onion Bites Recipes

Updated on November 18, 2016

Mushroom and Caramelised Onion Polenta Bites

55 mins to make

Ingredients

Vegetarian, Gluten free

Produce

  • 1 large clove Garlic
  • 400 g Mushrooms
  • 2 Onions, large
  • 1 tsp Thyme, fresh leaves

Canned Goods

  • 2 cups Vegetable stock

Condiments

  • 1 tbsp Balsamic vinegar

Pasta & Grains

  • 1/2 cup Polenta, instant

Baking & Spices

  • 1 tbsp Brown sugar
  • 1 tsp Salt
  • 2 Salt

Oils & Vinegars

  • 4 tsp Olive oil

Dairy

  • 1 tbsp Butter
  • 1/3 cup Parmesan, grated

Beer, Wine & Liquor

  • 3 tbsp Rose or red wine

Instructions

  1. Start by making the polenta. Grease a baking tray (I used a 30cm x 20cm tray) and set aside. Then in a medium saucepan bring the vegetable stock and butter to the boil. Gradually whisk in the polenta and reduce the heat to medium low. Continue whisking the polenta until it becomes thick and creamy, around 10 minutes. Remove from the heat and whisk in the parmesan. Pour the polenta into the prepared tray and cover and set aside for 15 to 20 minutes to set.
  2. To make the caramelized onions, heat a large frying pan over a medium low heat and add the olive oil before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic and brown sugar. Cook for a further 10 minutes until caramelized. Set aside.
  3. For the mushrooms, heat a large frying pan over a medium heat and add the olive oil. Add the mushrooms and season with salt and pepper. Cook for 10 minutes before adding the garlic and cook for 2 minutes before adding the rose or red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
  4. Cut the polenta into bite size squares and coat in flour or uncooked polenta (the polenta will provide extra crunch). Heat a large frying pan over a medium heat and add oil. Once the pan has come to heat add the polenta squares and fry for 2 to 3 minutes on each side or until golden. Drain on paper towel.
  5. To assemble the Mushroom Polenta Bites top the polenta squares with a small amount of caramelized onion (too much will overpower the mushrooms) and top with the mushroom mixture.

Mushroom and Caramelised Onion Polenta Bites
Mushroom and Caramelised Onion Polenta Bites
Roasted Polenta with Fontina and Wild Mushrooms
Roasted Polenta with Fontina and Wild Mushrooms

Roasted Polenta with Fontina and Wild Mushrooms

Ingredients

Vegetarian, Gluten free

Produce

  • 1 Mushrooms, wild
  • 1 Shallot
  • 1 Thyme, Fresh leaves

Pasta & Grains

  • 1 Polenta

Baking & Spices

  • 1 Salt

Oils & Vinegars

  • 1 Olive oil

Dairy

  • 1 Fontina

DIRECTIONS

  1. Preheat oven to 450 degrees. Cut cold polenta into squares, transfer to a baking sheet, and brush tops with oil; sprinkle with fontina. Toss mushrooms with shallot, thyme, oil, and salt. Top each square with mushroom mixture. Roast until polenta is crisp on bottom and mushrooms are wilted and golden brown.

Caramelised Onion & Bacon Jam
Caramelised Onion & Bacon Jam

Caramelised Onion & Bacon Jam

1 hr to make, makes 3 cups

Ingredients

Gluten free

Meat

  • 2 cups Bacon

Produce

  • 4 cups Onion chopped into chunks

Condiments

  • 1 tbsp Balsamic vinegar
  • 3 tbsp Honey

Nuts & Seeds

  • 1/2 tsp Cumin

Drinks

  • 3/4 cup Coffee

INSTRUCTIONS

  1. Cut the bacon into approx 1 cm wide pieces and fry on medium high heat until they begin to brown (approximately 10-15 minutes)
  2. Remove the bacon from the pan and transfer to a paper towel, set aside. Keep the fat from the bacon in the pot and add the onions.
  3. Cook the onions until they begin to soften (10 minutes or so)
  4. Reduce the heat to low, add the coffee, honey, cumin and bacon and allow to simmer for 35-40 minutes or until the mixture has begun to thicken and become jam like in consistency
  5. Once it has reached the desired consistency, stir in the balsamic vinegar
  6. Transfer the mixture to a food processor and pulse 3-4 times so the bacon is broken down into smaller pieces, don't over do it as the jam should be chunky rather then a paste/puree
  7. Transfer to a airtight container and store in the fridge for up to 3 weeks.

Baked Brie and Bacon Jam Phyllo Cups

30 mins to make, serves 5

Ingredients

Meat

  • 8 Slices Bacon

Produce

  • 1 Thyme

Condiments

  • 1/3 cup Apricot jam

Baking & Spices

  • 1 Crisco to grease
  • 1 pack Phyllo, Mini

Oils & Vinegars

  • 2 tbsp Apple cider vinegar

Dairy

  • 4 oz Brie cheese

DIRECTIONS:

  1. In microwave cook bacon until crisp, then allow to cool before chopping into chunks. Set aside.
  2. In small skillet heat apricot jam and vinegar over medium heat until well combined. Next, stir in bacon and bring ingredients to a rolling boil. Once this is reached, reduce flame to low and allow to simmer for 5-6 minutes.
  3. Using a teaspoon, spoon brie into each phyllo cup before placing on lightly greased baking sheet. When all cups are prepared, top each with a dollop of bacon jam, then bake in the oven at 350F for 10 minutes until brie is just beginning to bubble. Immediately plate and serve, pairing with fresh thyme if desired.

Baked Brie and Bacon Jam Phyllo Cups
Baked Brie and Bacon Jam Phyllo Cups

Gruyere, Mushroom, & Caramelized Onion Bites

55 mins to make, makes 30-34

Ingredients

Vegetarian

Produce

  • 5 oz Crimini or button mushrooms
  • 1/4 tsp Garlic powder
  • 1/4 tsp Thyme, dried
  • 2 Yellow onions, medium

Refrigerated

  • 1 Egg

Condiments

  • 1 1/2 tbsp Balsamic vinegar

Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Sugar

Oils & Vinegars

  • 2 tbsp Vegetable oil

Bread & Baked Goods

  • 1 package Puff pastry, frozen

Dairy

  • 4 tbsp Butter, salted
  • 4 oz Gruyere cheese, grated

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.

Cheesy Mushroom Puff Pastry Bites

Produce

  • 16 oz Baby bella mushrooms
  • 1/2 tsp Garlic
  • 1 Parsley, fresh
  • 2 tsp Thyme, fresh
  • 1 Yellow onion, large

Refrigerated

  • 1 Egg

Condiments

  • 3 tbsp Mustard, whole grain

Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

Oils & Vinegars

  • 2 tbsp Olive oil, extra virgin

Dairy

  • 1/2 cup Swiss

Other

  • 2 10-inch square sheets frozen puff pastry, thawed

Directions:

  1. Place racks in the upper and lower thirds of your oven and preheat oven to 400 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set side.
  2. In a large skillet over medium low heat, heat 1 tablespoon olive oil and add the onions and salt. Sauté the onions until beginning to brown, then reduce heat to low and continue to cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes total. Remove the onions to a large bowl and set aside.
  3. In the same skillet, heat the remaining tablespoon olive oil over medium low and sauté the mushrooms until tender, about 5 minutes. Add garlic, thyme, and black pepper and sauté 1 additional minute. Place in the bowl with the onions. Stir in the cheese.
  4. On a lightly floured work surface, roll out the puff pastry into an even 10.5-inch square. With a 2-inch round cookie or biscuit cutter, cut the pastry into rounds (alternatively, you can slice the puff pastry into squares). You should have approximately 5 rows of 5 rounds (25 total rounds per sheet). Transfer the cut puff pastry to a prepared baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape, then top each round with a scant 1/4 teaspoon of the whole grain mustard, then 1 tablespoon of the mushroom and onion filling. Repeat with the second pastry sheet.
  5. Bake for 25 minutes, until the pastry is golden and crisp, rotating the pans 180 degrees and switching the positions of the baking sheets on the upper and lower racks halfway through. Let bites cool 5 minutes. Garnish with fresh parsley and serve warm or at room temperature.

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