Onions and Ale

Standard

I saw this recipe on Rachel Ray and it is a great example of why I love her recipes so much.  It sounds hard, but I have made it two nights in a row on Will’s request (and he hates onions!)… I hope you enjoy!

* recipe can be found at Rachel Ray’s website.

 

Rachel Ray’s French Onion Soup Bites

  • 1 box (2 sheets) puff pastry, defrosted if frozen All-purpose flour, for dusting
  • 6 boiling onions, about 2 inches in diameter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons grill seasoning
  • 3 tablespoons brown sugar
  • 2 tablespoons thyme, chopped
  • 1 1/2 cups shredded Gruyere cheese, divided
  • 2 egg yolks 1 tablespoon water or milk
  •  

    Preparation

    Preheat oven to 400ºF.

     

    Dust a countertop lightly with flour and lay one sheet of puff pastry down. Roll the dough out lightly until it measures approximately 10×12″. Cut the sheet in half lengthwise, then cut each piece into thirds widthwise, leaving you with 6 portions. Repeat with the other sheet of puff pastry. (I buy Pillsbury Puff Pastry sheets and once thawed I just cut a line down the middle and make 4 squares.  No need to roll out unless you want to.  One sheet is enough for 2 onions and it  makes the appetizer a little breadier and delicious!)

     

    Cut the tail and root off from each onion and peel them, leaving the onion intact. Make two deep cuts into the top of the onion to form an X, , taking care to cut only three-quarters of the way through the onion. Arrange the onions cut side up on a plate and sprinkle the Worcestershire, grill seasoning, brown sugar, thyme and a little cheese evenly over each one. Transfer each onion to a square of puff dough.

     

    In a small bowl, whisk the egg yolks with splash of water or milk. Brush the border of each puff pastry square with an onion on it lightly with the egg wash. Lay another piece of pastry over the top. Try to keep out as much as air possible, you really want to hug the onion.

     

    Press the dough together at the base to seal and cut off the excess to form squares, leaving a half-inch border of dough around the onion. Using a fork, crimp the edges and brush the entire top with egg wash. Sprinkle the remaining cheese over the pockets. (Keep the extra dough that you cut off and bake with the onion…. they get extra crispy and are great when you finish your onion and are dying for more!)

     

    Transfer the pockets to a baking sheet and bake until golden brown, about 40 minutes. Serve warm.

     

    Tip:

    Serve with a great flavored Belgian Ale!

    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s