Brie Bites In Puff Pastry

2 sweet yellow onions, thinly sliced (you may not use all the onions; leftovers store well in the fridge)

2 tablespoons butter

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon white sugar

12 teaspoons fig jam (1 teaspoon per pastry cup)

1 round of brie cheese, rind removed and chopped into 12 equal squares

2 puff pastry sheets, thawed (each sheet cuts into 9 squares, you’ll need 12 squares total)

Fresh rosemary (a few small leaves per pastry cup)

Peel the onions and slice them thinly into even rings or half-moons.
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the sliced onions along with a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until they soften.
Sprinkle the sugar over the onions and reduce the heat to medium-low.
Continue cooking for an additional 15–20 minutes, stirring every 5 minutes. If the onions start to stick, add a splash of water or broth.
In the last 2–3 minutes of cooking, stir in the balsamic vinegar and cook until the onions are glossy and deep golden. Remove from heat and let cool slightly.
Lightly drizzle olive oil into each cup of a 12-cup muffin tin and spread it evenly with a paper towel.
Roll out the thawed puff pastry sheets. Cut the first sheet into 9 equal squares, then cut 3 squares from the second sheet for a total of 12 squares.
Press each square into a muffin cup to create a pastry shell.
Use a fork to prick the bottoms of the pastry cups (not the sides) to prevent puffing.
Spoon the caramelized onions into each cup, place a piece of brie on top, and add 1 teaspoon of fig jam.
Finish each cup with a piece of prosciutto and a few rosemary leaves.
Bake in a preheated oven at 350°F on convection for 25–30 minutes, or until the pastry is golden and crisp.
Remove from the muffin tin and serve warm.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇫🇷French

Occasions🎉Holiday🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m