Onion Tarts with Balsamic Onion Jam

Name: Onion Tarts with Balsamic Onion Jam
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 72
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 5 bay leaves, divided; 3 Tbsps brown sugar; 118 milliliters butter, divided; 4 garlic cloves, minced; 2 Tbsps molasses; 177 milliliters grated Parmesan cheese; 490 grams package frozen puff pastry, thawed; 2 smalls sage sprigs, divided; 3 larges sweet onions, chopped; 2 fresh thyme sprigs, divided

Onion Tarts with Balsamic Onion Jam is a hor d'oeuvre that serves 72. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 62 calories. This recipe from Taste of Home requires parmesan cheese, garlic cloves, brown sugar, and sage sprigs. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. If you like this recipe, you might also like recipes such as Balsamic Onion, Mushroom & Blue Cheese Tarts, Balsamic Rosemary Onion Jam, and Caramelised Balsamic and Red Onion Tarts with Goats' Cheese.

Instructions

In a large skillet, saute onions in 1/4 cup butter until softened.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bay Leaves

Onion

Thyme

Sage

Add garlic; cook 2 minutes longer. Discard bay leaves, thyme and sage. Cool slightly.

Ingredients you will need

Bay Leaves

Garlic

Thyme

Sage

Place onion mixture in a food processor; cover and process until blended.

Ingredients you will need

Onion

Equipment you will use

Food Processor

Transfer to a small saucepan.

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Brown Sugar

Bay Leaves

Molasses

Vinegar

Butter

Thyme

Sage

Unfold puff pastry; cut into 1-1/2-in. squares.

Ingredients you will need

Puff Pastry Sheets

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.

Ingredients you will need

Cheese

Onion

Jam

Equipment you will use

Baking Sheet

Bake at 400° for 10-15 minutes or until golden brown.

Equipment you will use

Oven

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 5

bay leaves, divided 3Tbsps

brown sugar 118milliliters

butter, divided 4

garlic cloves, minced 2Tbsps

molasses 177milliliters

grated Parmesan cheese 490grams

package frozen puff pastry, thawed 2smalls

sage sprigs, divided 3larges

sweet onions, chopped 2

fresh thyme sprigs, divided

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruinart Brut rosé ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.