Caramelized Onions with melted Gruyere cheese inside a bite of crispy puffed pastry are a delightful addition to your party spread.
This weekend the Sunday Supper team is sharing a selection of tantalizing tapas for your next gathering, whether a sophisticated wine tasting party or an intense football game bash.
To begin, slice two yellow onions very thinly.
Sauté the onions with 4 tablespoons of butter and a teaspoon of sugar over low heat for about 10 minutes until golden and caramelized.
When the onions are done, remove the skillet from the heat.
Preheat your oven to 400 degrees.
You’ll need a package of puff pastry dough that is thawed but still cool. Take out a sheet, and cut it in 9 squares with a knife, like a tic-tac-toe board.
You’ll need about 3 ounces of gruyere cheese. You can shred it if you like, but just quickly cut it into some little pieces.
Place about a tablespoon of caramelized onions in the center of a dough square, top with a little bit of the cheese.
Pull up the corners and pinch them together into a little bundle.
Place the bundles in the cups of a mini muffin pan. Repeat the process with the other sheet of dough, making 18 little bundles. Bake these for 15 minutes.
Look at these little beauties!
Serve them warm or at room temperature.
- 2 yellow onions
- 4 Tb butter
- 1 tsp sugar
- 1 package frozen puff pastry dough (thawed)
- 3 oz Gruyere cheese
- To begin, slice the onions very thinly. Sauté the onions with the butter and sugar over low heat for about 10 minutes until golden and caramelized. When the onions are done, remove the skillet from the heat. Preheat your oven to 400 degrees while you prepare the bundles. Get out the package of puff pastry dough that is thawed but still cool. Take out a sheet, and cut it in 9 squares with a knife, like a tic-tac-toe board. Get out your Gruyere cheese. You can shred it if you like, but just quickly cut it into some little pieces. Place about a tablespoon of caramelized onions in the center of a dough square, top with a little bit of the cheese. Pull up the corners and pinch them together into a little bundle. Place the bundles in the cups of a mini muffin pan. Repeat the process with the other sheet of dough, making 18 little bundles. Bake these for 15 minutes. Serve them warm or at room temperature.
Try having a classy tapas party as an alternative dinner party some time, too. It makes for such a fun evening. I took part in one when we lived in Alaska, and a few people brought “mystery” tapas, and you had to guess what you were eating. And it being Alaska, we had goodies that included squirrel, caribou, bear and of course, my Drunk Moose Meatballs.
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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