Beer Caramelized Onion Puff Pastries
These beer caramelized onion puff pastries are the perfect idea for an aperitif with friends. Or enjoy them with a hearty vegetable soup.
This recipe combines the sweetness of caramelized onions with the richness of beer and the freshness of goat’s cheese. Wrapped in crispy puff pastry.
To begin, finely chop 350g of onions. Sauté them in 2 tablespoons of olive oil and a tablespoon of butter with a sprig of thyme. They’ll start to brown. Then add 125ml of beer. Leave the onions to caramelize until the beer has evaporated and they’ve reached a golden-brown color. Season with salt and pepper.
Preheat oven to 180°C. Spread 100g of fresh goat’s cheese on a roll of rectangular puff pastry. Choose a good-quality pastry so that the rolls puff up better in the oven. Spread the caramelized onions over the top, then add 20g of chopped walnuts and a few sprigs of fresh thyme. Roll the dough into a “boudin” and cut into 2 cm sections. Place on a baking tray and sprinkle with grated cheese. Bake for 30 minutes, until the beer-caramelized puff pastry is golden brown and crisp.
It’s important to let the onions cool before placing them on the puff pastry. Otherwise, the heat will make the pastry soft and therefore very difficult to work with.
These beer caramelized onion puff pastries are perfect for sharing as an aperitif or dipping in a hearty soup. Check out this Onion and French Comté Quiche for other onion recipes !
Bon appétit!
Feuilletés aux oignons caramélisés à la bière
Ingredients
- 350 g d’oignons 3-4
- 2 càs d’huile d’olive
- 1 càs de beurre
- 1 branche de thym
- 125 ml de bière
- 1 rouleau de pâte feuilletée rectangulaire de préférence
- 100 g de chèvre frais
- 20 g de noix concassées
- du thym
- de l’emmental râpé
Instructions
- Émincez finement les oignons.
- Faites-les revenir dans l’huile et le beurre avec la branche de thym jusqu’à ce qu’ils commencent à colorer.
- Ajoutez la bière et faites caraméliser les oignons jusqu’à ce que toute la bière s’évapore et qu’ils brunissent. Salez, poivrez.
- Préchauffer le four à 180°C.
- Etalez le chèvre sur la pâte puis les oignons, les noix et le thym.
- Roulez la pâte pour former un “boudin” et coupez le en tronçons d’environ 2cm.
- Déposez-les sur une plaque de cuisson et saupoudrez-les de fromage râpé.
- Enfournez 30min.
