Vidalia onions and goat cheese cups

  • Preparation 25 min
  • Cooking 40 min
  • Servings 12 cups
  • Freezing Absolutely



  • 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



  • 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!