Print Options

Back to Onion Tarts with Balsamic Onion Jam >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Onion Tarts with Balsamic Onion Jam

I came up with this recipe when I needed to use up some puff pastry. Now this spur-of-the-moment snack makes a regular appearance on my entertaining menus.

72 ServingsPrep: 1-1/4 hours Bake: 10 min.

Ingredients

3 large sweet onions, chopped
1/2 cup butter, divided
5 bay leaves, divided
2 small sage sprigs, divided
2 fresh thyme sprigs, divided
4 garlic cloves, minced
1/4 cup balsamic vinegar
3 tablespoons brown sugar
2 tablespoons molasses
1 package (17.3 ounces) frozen puff pastry, thawed
3/4 cup grated Parmesan cheese

Directions

In a large skillet, saute onions in 1/4 cup butter until softened.
Add 3 bay leaves, 1 sage sprig and 1 thyme sprig. Reduce heat to
medium-low; cook, stirring occasionally, for 30-40 minutes or until
onions are deep golden brown. Add garlic; cook 2 minutes longer.
Discard bay leaves, thyme and sage. Cool slightly.
Place onion mixture in a food processor; cover and process until
blended. Transfer to a small saucepan. Add the vinegar, brown sugar,
molasses and remaining bay leaves, sage, thyme and butter. Bring to
a boil; cook and stir until thickened, about 10 minutes. Discard bay
leaves, sage and thyme.

2 of 2

Onion Tarts with Balsamic Onion Jam (continued)

Directions (continued)

Unfold puff pastry; cut into 1-1/2-in. squares. Transfer squares to
greased baking sheets. Dollop a scant teaspoonful of onion jam in
the middle of each square; sprinkle with 1/2 teaspoon cheese.
Bake at 400° for 10-15 minutes or until golden brown. Serve warm
or at room temperature. Yield: 6 dozen.

Nutrition Facts: 1 appetizer equals 57 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 46 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.