Caramelized Onion and Boursin Puff Pastry

Prep Time 10 mins
Cook Time 55 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 12
Best Season: Suitable throughout the year
Dietary: Nut Free, Vegetarian
Description

This caramelized onion puff pastry has a layer of herby Boursin cheese and topped with fresh lemon zest, sweet honey, and flaky salt.

Ingredients
    Caramelized Onions
  • 1 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 2 yellow onions, quartered and thinly sliced
  • 1/2 yellow onions, quartered and thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon red wine vinegar
    • Puff Pastry
  • 1 sheet of frozen puff pastry
  • 2 wheels Boursin cheese
  • Zest of 1 lemon
  • 1 large egg (optional)
  • 2 teaspoons honey
  • Large pinch flaky salt, to taste
  • Small pinch crushed red pepper flakes, to taste
Instructions
    Do Some Prep
  1. 1

    Preheat the oven to 400°F. Set out a large baking sheet and cut a piece of parchment paper to fit onto the sheet.

  2. 2

    Set out the sheet of frozen puff pastry and wheels of Boursin cheese to come to room temperature.

    3. Caramelize the Onions
  3. 3

    Melt the unsalted butter in a large, heavy bottomed frying pan, such as cast iron, over medium heat. Drizzle the olive oil and let it warm for 30 seconds, swirling with the melted butter.

  4. 4

    Add the sliced yellow and red onions to the pan. Toss the onions to coat them in the melted butter and oil. Let the onions cook at medium heat, undisturbed for 5 minutes. Stir the onions and continue to cook, stirring occasionally until they reduce and become translucent, about 5 additional minutes.

  5. 5

    Turn the heat under the pan down to medium-low. Sprinkle the sea salt, sugar, and black pepper over the onions. Toss to incorporate and cook additional 7-8 minutes, stirring occasionally. The onions will develop a deep brown color.

  6. 6

    Carefully pour the red wine vinegar into the pan and stir to incorporate. Cook for 10 more minutes, until the onions are browned and the vinegar has evaporated. 

  7. 7

    Set the frying pan aside, off of the heat, to cool slightly. About 5 minutes.

    8. Bake the Caramelized Onion Puff Pastry
  8. 8

    While the onions cool, use a rolling pin to roll the puff pastry into a long rectangle and place on the prepared baking sheet.

  9. 9

    Sprinkle the boursin cheese on to the center of the puff pastry and use a spoon or your hands to spread it into an even layer across the center of the pastry, leaving an inch or two along the edges for a crust. Spoon the slightly cooled onions on top and zest the lemon over the entire thing.

  10. 10

    Optional step: in a small mixing bowl, whisk the egg with a splash of water. Use a pastry brush to brush the whisked egg mixture across the edges of the puff pastry. This will create a crisp, deeper brown crust.

  11. 11

    Bake the caramelized onion puff pastry for 22-24 minutes, until the pastry is golden brown. Let the puff pastry cool for 5 minutes and then drizzle the honey over the top and sprinkle with flaky sea salt and crushed red pepper flakes.

  12. 12

    Slice the pastry into individual portions and enjoy!

Read it online: https://lauralovestocook.com/recipes/caramelized-onion-and-boursin-puff-pastry/