Caramelized Onion Puffs

Puff pastry is a wonderful way to create menu items, especially appetizers. I always keep a box in the freezer. Don’t thaw before using. I can’t stress that enough. Puff pastry rolls out perfectly from cold. If I know I need it for the next day, pop it into the fridge for a minimum of 3 hours. Make sure your counter is lightly dusted with flour or the pastry will not lift when you are ready to roll.

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• 1 box Rolled Puff Pastry
• 2 lg White Onions
• 1 Tbsp Balsamic
• 1 tbsp olive or a good cooking oil
• ¼ cup white wine
• 1 jar 110 ml, Raspberry Heat Jam
• Medium White Old Cheddar
• Fresh Chives

1. As per the directions on the package, thaw the puff pastry in the fridge.
2. Preheat the oven 400 to 425F.
3. If you use a 2 or 2 ½ inch pastry or cookie cutter, recipe make 32 appetizers.
4. Cut the onion in half lengthwise, then slice across the width, thin slices, but not shaved.
5. Add olive oil to a wide sauté pan. Gently cook the onions until caramelized, adding the balsamic and wine a bit at a time so onion doesn’t dry out.
6. Cut out the circles of puff pastry and lay on a dry baking sheet.
7. Place ½ tsp of Raspberry Heat in the center of the circle.
8. Pick up a few strands of the caramelized onion and mound on the circle. Twirling the fork will create a mounded coil. Leave good edge of clean pastry around the outside of the circle. This will puff up around the jam and onions.
9. Remove from the oven and sprinkle with the cheese and chives. serving immediately.