There is just something about a good french onion soup. The deep, slightly sweet flavor of slowly caramelized onions, a bit of crunch from the crusty bread and the gooey melted cheese topping just come together in a perfect bite. The problem is it is hard to eat it gracefully and even harder to eat it on the move while mingling at a party. So, why not take those flavors and turn it into a palmier? That's right! Just imagine it, slightly herbed caramelized onions, melty Gruyere all wrapped in a crispy buttery puff pastry crust!
I am so excited to have a chance to post with the tastemakers of #SundaySupper again! It has been far too long. When I saw that Wendy from Wholistic Woman was hosting a fancy appetizers event this week, I had join! I love hosting parties and my favorite kinds of parties are those that are full of finger foods and small bites. They are the best because you can have a taste of this and a taste of that. That way there is a little something for everyone and so much to enjoy for people like me who just want to try it all!
Whether it is a holiday, a shower or an awards show party, sometimes it is fun to take those appetizers and dress them up a bit. These french onion palmiers are a perfect addition to any party and are happy to find their place among these fancy appetizers. Fancy soiree or casual get together, if I'm making a whole menu I like to have some food that can be prepped ahead. That way I can enjoy my guests when party time comes. The palmiers meet those requirements as well!
Properly caramelizing the onions does admittedly take a while, but it is mostly hands off and it can be done a day or two ahead. In fact, you can do them in the slow cooker if you'd like! Let them cool, great some Gruyere and roll them up in some puff pastry. A trip to the refrigerator to get the puff pastry nice and cold again, a few slices and a trip to the oven. In no time you have a delicious and pretty appetizer.
French Onion Palmiers
makes 3-4 dozen appetizers
2 T butter
2 large onions, diced
1 bay leaf
pinch of salt
1 clove garlic, minced
1/4 tsp dry thyme
6 oz Gruyere cheese
1 package puff pastry
- In a skillet over medium-low heat, melt butter. Add onions, bay leaf and pinch of salt and stir to combine. Continue to cook over low heat as onions slowly cook and caramelize. To do it right, it will take a long time but it is low maintenance. Just give it a stir every so often and let them slowly develop an nice golden color. Once they are completely caramelized, stir in the garlic and thyme and remove from the heat. Allow to cool to room temperature.
- Roll out the puff pastry to about 1/4" thick. Spread onions over puff pastry, leaving a small border on either side. Sprinkle with shredded gruyere.
- Roll one side toward the center of the dough. Then repeat with the second. Wrap tightly with plastic wrap and refrigerate for at least a half hour.
- Preheat oven to 400 F and line two baking sheets with parchment paper or silicone mats.
- Cut stuffed puff pastry dough into 1/3" slices and carefully transfer to baking sheets. Bake for 15-20 minutes or until puffed and golden.
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