Vidalia onions and goat cheese cups

Name: Vidalia onions and goat cheese cups
Prep time: 25 min
Cook time: 40 min
Yield: 12 cups
Cuisine: Québécoise
Ingredients: 4 cups Vidalia onion (about 1 1/2 onions because they are big) cut in four and finely sliced; 1/4 cup olive oil; 3 pinches of dried thyme; 1/4 cup white beer; 8 phyllo pastry sheets, thawed; About 1/3 cup of melted butter; 1 egg; 175ml 15% country-style cream; 250g soft unripened goat cheese; 10 sprigs fresh chives, finely chopped; Salt and pepper from the mill

Preparation 25 min
Cooking 40 min
Servings 12 cups
Freezing Absolutely

These Vidalia onions and goat cheese cups will make a great starter on your table! The combination of sweet caramelized onions and goat cheese will please your palate. Add to that the crispy side of the phyllo dough and you get a luxury snack!

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Ingredients

4 cups Vidalia onion (about 1 1/2 onions because they are big) cut in four and finely sliced
1/4 cup olive oil
3 pinches of dried thyme
1/4 cup white beer
8 phyllo pastry sheets, thawed
About 1/3 cup of melted butter
1 egg
175ml 15% country-style cream
250g soft unripened goat cheese
10 sprigs fresh chives, finely chopped
Salt and pepper from the mill

Preparation

In a skillet over medium low heat, add the onions, olive oil and thyme then season with salt and pepper. Cook for 10 to 12 minutes, stirring regularly, to caramelize the onions slowly. (The onions should not sear, lower the heat if this is the case.)
Deglaze with the beer and stir. Continue cooking for 2 to 3 minutes to reduce dry. Remove from heat.
Preheat oven to 375 °F.
On a work surface, place a sheet of phyllo dough and lightly brush with butter. Repeat with 3 more leaves, always brushing with a little butter between each sheet and the top one. Cut into 6 squares and set aside. Repeat the same process with the other 4 phyllo pasta sheets. Gently push the phyllo dough squares in 12 lightly buttered muffin cups to form small cups.
In a bowl, add egg, cream, salt and pepper and whisk lightly. Set aside.
Spread the onions in the tartlets followed by the cream mixture then add large chunks of goat cheese on top. Decorate with chives.
Place in the oven and cook for 20 to 25 minutes, until the cream mixture is cooked and the cups are golden brown. Serve with a small arugula salad and green onions with a little olive oil and white balsamic vinegar dressing!

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Inama Soave Classico 2016

When we think of wine from Italy, we usually think of red wines. And more if we talk about Veneto, land of Valpolicellas. However, the Soave, a wine made from the white grape Garganega from Veneto, offers excellent quality / price ratios for a lot of pleasure. I present you one, the Inama Soave. It combines charm and freshness, on a nose of almond and flower that gives it finesse. The palate is sweet, light, without flafla, very pleasant with a fresh finish. You will love it! See the product

Ta meilleure, Lagabière, 7%

Dare the IPA! This very aromatic IPA will give you notes of citrus fruits and tropical fruits that will complement the goat cheese and onion of the recipe, the two ingredients blending perfectly with citrus aromas. Slightly bitter, it will support the bitterness of the onion. Be careful because it hides behind its fruity aromas, a percentage of alcohol well concealed! 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

Inama Soave Classico 2016

Ta meilleure, Lagabière, 7%

*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!

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