Caramelized Onion & Bacon Appetizers/Hors Dourves

Christmas has come and gone, the wrapping paper shreds have all been picked up, and with a sigh of contentment and admittedly, a little relief, I thought about life returning to “normal”.  Just as quickly as that thought came I remembered…New Years!

For our family, New Year’s Eve has always been a big a huge opportunity to skip the whole main meal thing and just eat Hors Dourves.  Each year we try new recipes, serving one after another as the year draws to a close.  Whether you stay home with your loved ones or go out and join others in the party, having a few appetizer recipes “up your sleeve” will ease the way.

As a pastry chef, I know how and have made many “from scratch” puff dough.  Homemade puff dough tastes better than frozen.  But, did you know, homemade puff dough takes a little effort and a lot of time.  Instead, I’m recommending you buy frozen puff dough sheets in your grocery store.  There are some really good brands available in the freezer section: Trader Joe’s is excellent as is Pepperidge Farms.

In a saute pan:    
2 Tabl. Olive Oil
Add to hot oil:
2 sweet onions, sliced thinly

On low heat, cook the onions until they are browned and soft, stirring regularly. The slow cooking of the onions will help them to caramelize, not “fry”.  This process of slow-cooking the onions should take approximately 20 minutes.

Add to the onions after they are caramelized and cook for 5 minutes longer:
1 Tabl. Brown Sugar
1 Tabl. Fresh Rosemary

Set the onions aside to cool completely.

Allow puff dough to thaw on the counter for 40 minutes.  (Separate the two sheets of dough to thaw.)  Cut each sheet of dough into 9 pieces and each of those into triangles.  Place the triangles on parchment paper on cookie sheets.

Dice 3 slices of cooked bacon

Grate 1/4 cup Asiago Cheese

TO ASSEMBLE: spread caramelized onions on each triangle.  Sprinkle each with cooked bacon and Asiago Cheese.

Bake at 375 degrees for 15-10 minutes until golden and puffed.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 27, 2010, in Appetizers/Hors Dourves and tagged . Bookmark the permalink. Leave a comment.

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