Vidalia onions and goat cheese cups

Name: Vidalia onions and goat cheese cups
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 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

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Ingredients
Preparation
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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

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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!

Our sommeliers suggest

Inama Soave Classico 2016

When we think of Italian wine, we generally think of red. Even more so if we talk about Veneto, home of Valpolicella. Yet Soave, a wine made from the white Garganega grape of Veneto, offers excellent value for a lot of pleasure. Let me introduce one, the Inama Soave. It combines charm and freshness, with a nose of almond and flowers that gives it finesse. The palate is smooth and light, no fuss, very pleasant with a finish full of freshness. You're going to love it! See the product

Ta meilleure, Lagabière, 7%

Vidalia onion and fresh goat cheese are two ingredients that like citrus. The IPA gives them plenty, with enough bitterness to keep up with the caramelized onion. As an appetizer bite, it wakes up a puff pastry that could quickly turn soft. 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!

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