Caramelized Onion Feta Crisps Recipes

CARAMELIZED ONION CROSTINI

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

CARAMELIZED ONION & FETA CRISPS

Steps:

• Place flour, cream cheese, 1/2 cup butter and 1 tsp. rosemary in food processor; process, using pulsing action, until mixture pulls away from side of container. Remove dough from food processor; roll into ball. Flatten slightly. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in large skillet on medium-low heat. Add onions; cook 20 to 25 min. or until golden brown, stirring frequently. Cool slightly.
• Heat oven to 400ºF. Roll dough on lightly floured surface to 1/4-inch thickness. Use 2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary. Place dough rounds on parchment-covered baking sheets. Top with feta, onions and remaining rosemary.
• Bake 20 to 25 min. or until edges of crisps are golden brown. Cool slightly. Drizzle with balsamic glaze just before serving.

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

CARAMELIZED ONION & CHEESE PASTRIES

Steps:

• In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.