Onion Tarts with Balsamic Onion Jam Recipe

Onion Tarts with Balsamic Onion Jam Recipe
Onion Tarts with Balsamic Onion Jam Recipe photo by Taste of Home
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Onion Tarts with Balsamic Onion Jam Recipe

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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.
MAKES:
72 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 10 min.
MAKES:
72 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Onion Tarts with Balsamic Onion Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p41

Nutritional Facts

1 appetizer: 57 calories, 3g fat (1g saturated fat), 4mg cholesterol, 46mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400° for 10-15 minutes or until golden brown. Serve warm or at room temperature. Yield: 6 dozen.
Originally published as Onion Tarts with Balsamic Onion Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p41

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