Flaky bites with apples, beer caramelized onions and Gruyere cheese

Name: Flaky bites with apples, beer caramelized onions and Gruyere cheese
Prep time: 45 min
Cook time: 45 min
Yield: 35 bites
Cuisine: Québécoise
Ingredients: 1 giant Vidalia onion, cut in half then finely sliced; Olive oil; 4 Cortland apples, peeled and cored, cut in thin slices; 1/3 cup Éphémère Apple beer by Unibroue; 1 tablespoon maple syrup; 2/3 pinches fennel seeds; 450g flaky dough, thawed and very cold; 2 cups Gruyère cheese, grated; Salt and ground pepper

Preparation 45 min
Cooking 45 min
Servings 35 bites
Freezing Absolutely

Making a party this week-end? These flaky bites with apples, beer caramelized onions and Gruyere cheese will make everyone happy! Don’t feel like making bites? Prepare this dish as a tart and cut it the size you want!

Cook mode

Add to favorites

Ads

Ingredients

1 giant Vidalia onion, cut in half then finely sliced
Olive oil
4 Cortland apples, peeled and cored, cut in thin slices
1/3 cup Éphémère Apple beer by Unibroue
1 tablespoon maple syrup
2/3 pinches fennel seeds
450g flaky dough, thawed and very cold
2 cups Gruyère cheese, grated
Salt and ground pepper

Preparation

Preheat the oven at 400°F. Line a baking tray with parchment paper.
In a big skillet at medium-low heat, add 3 tablespoons olive oil and the onions. Season with salt and pepper then stir well. Cook slowly to caramelize for about 10-12 minutes. Add oil if necessary. Onions must not sear, lower heat if that is the case.
Crank to medium-high heat then add the apples, beer, maple syrup and fennel seeds. Season with salt and pepper, stir well and continue cooking for 5-6 minutes, until liquid has evaporated. Remove from heat and let cool down 5 minutes.
On a floured working surface, roll down the dough to form a 42 cm x 30 cm rectangle, then cut in 6 cm X 6 cm squares. Place the squares on the parchment paper then add about 1 teaspoon of the mix on each of them. Make sure they all have onions and apples! Add the cheese on top then place in the oven. Cook for 20-25 minutes, or until dough and cheese is golden. Let cool down 2 minutes before eating.

Ads

To help you make this recipe

Our sommeliers suggest

Luis Felipe Edwards Gran Reserva Chardonnay

A classic but expressive Chilian wine with warm pear, vanilla and corn cream notes. See the product

L'Ambiguë, La Voie Maltée

Apple, caramelized onions, maple syrup and gruyere cheese only want to be eaten with a beer with aromas of butterscotch and slightly grilled cereals. That’s exactly what this bitter beer offers! You will also taste notes of grilled hazelnuts that will emphasize grilled gruyere cheese aromas of this dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Luis Felipe Edwards Gran Reserva Chardonnay

A classic but expressive Chilian wine with warm pear, vanilla and corn cream notes. See the product

L'Ambiguë, La Voie Maltée

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads