Description
Flaky French Onion Puff Pastry Twists filled with fresh herbs and gruyère cheese. Perfect for holidays, potlucks, or as an easy appetizer everyone will love!
Ingredients
2 tablespoons (56g) unsalted butter
1 tablespoon olive oil
2 yellow onions, sliced thin
1/2 teaspoon kosher salt, Diamond Crystal
1/2 teaspoon granulated sugar
2 garlic cloves, minced
1 tablespoon brandy
1/2 teaspoon balsamic vinegar
2 sheets frozen puff pastry, thawed
6 oz gruyère cheese, shredded
2 springs fresh thyme, picked
1 large egg
ground black pepper
Instructions
- Caramelize the Onions: In a large skillet or Dutch oven over medium-low heat, melt the butter and olive oil. Add the thinly sliced onions and sprinkle with kosher salt and sugar. Stir to coat the onions, then let them cook low and slow, stirring every five minutes for at least 45 minutes, and up to an hour. Once caramelized, add the minced garlic and cook until fragrant (about 1 minute). Deglaze the pot with brandy, scraping up all those tasty brown bits, and let it reduce. Stir in the balsamic vinegar, remove the onions from the heat, and let them cool completely.
- Prepare the Puff Pastry: Preheat your oven to 400°F. On a lightly floured surface, roll out both sheets of puff pastry and cut each into a 12-inch circle using a sharp paring knife.
- Assemble the Twists: Sprinkle one of the puff pastry circles with half of the shredded gruyère cheese. Lightly roll the cheese into the pastry so it sticks. Spread the cooled caramelized onions evenly over the cheese and sprinkle with fresh thyme leaves. Top with the remaining gruyère and the second puff pastry circle, pressing them together gently with your rolling pin. Transfer the puff pastry to a parchment-lined rimmed baking sheet.
- Cut & Twist: Place a cup in the center of the puff pastry and cut straight slits from the edge of the cup to the outside of the pastry, about an inch apart, creating strips. Remove the cup and twist each strip twice, pressing the ends into the parchment to hold their shape.
- Egg Wash & Bake: Whisk the egg with a teaspoon of water to make an egg wash. Brush the entire pastry with the egg wash, and sprinkle with freshly ground black pepper for a bit of heat. Refrigerate for 10 minutes to firm up the pastry. Bake at 400°F until golden brown and puffed, about 20 minutes. Let the pastry cool slightly, and serve warm.
Notes
Be patient! It takes about an hour for the onions to fully caramelize. The magic happens in the last 15 minutes when they transform from golden to a deep, rich brown. Make sure to scrape up any fond from the bottom of the pot, as it adds incredible flavor.
Keep your puff pastry cold until you’re ready to use it for the best results!
- Prep Time: 20 minutes
- Cook Time: 1 hour + 20 minutes
- Category: appetizer
