Caramelized Onion Filo Bites Recipes

Steps:

• Heat a large skillet over medium-high heat and add the olive oil and the butter. Once the butter melts add the onions. Sauté the onions, stirring occasionally, until they are light golden brown. Add the salt and continue to cook and stir until the onions are well caramelized, about 20 minutes.
• While the onions sauté, core and dice the apples (without peeling them). Combine the diced apples, cinnamon, and sugar in a bowl.
• Add the apples to the skillet with the onions and sauté until the apples just begin to soften. Do not overcook. Remove from heat and set aside.
• Heat the oven to 350°F. Lightly spray two mini muffin tins with oil and set them aside.
• Unroll the 14"x18" package of filo and, with a sharp knife, cut it in half length-wise, leaving you with two stacks of 14"x9" sheets of filo. You will only need one of the stacks, so roll up the other, wrap it tightly with plastic wrap, and return to the refrigerator.
• Place one sheet of filo on a clean surface with the longest side in front of you. Brush with some of the melted butter to coat. Place a second sheet of filo on top of the first and butter it again. After that, repeat with a third sheet and then a fourth (keep the rest of the filo covered while you work so it won't dry out.). Cut the stack of four filo sheets into 3 strips horizontally. Then, cut the fillo strips 4 times vertically, forming 12 squares, each about 3"x3". Lift each square of filo and gently place in a mini muffin tin hole. Repeat with the rest of the squares. Place a heaping spoonful of the onion and apple filling and top with some grated cheese. Repeat with a second stack of four filo sheets and fill the second mini muffin tin.
• Bake for about 15 minutes or until the cheese is melted. Remove from the oven. Let cool slightly and then lift the fillo nests onto a serving platter. Serve at once.

Steps:

• Preheat oven to 350°F.
• In a medium pan, heat oil or butter over medium heat and add onions. Cook till onions are browned and caramelized.
• Fill the phyllo cups about 1/3 of the way with the caramelized onions, top with the goat cheese and if you'd like a sprinkle of cheddar.
• Bake for 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Put the bacon in a small skillet and cook until crisp; drain.
• Put the brown sugar, red onions and 4 tablespoons of the butter in a skillet over medium heat. Cook, stirring, until the onions are tender, 6 to 8 minutes, then add the fig jam and 2 tablespoons of the balsamic vinegar. Continue cooking until the onions are caramelized, another 15 minutes. Remove from the stove and set aside.
• Put 2 sheets of the filo dough on the prepared baking sheet; brush with melted butter. Add 2 more sheets; brush again with butter. Repeat until you have done this 4 times. Then sprinkle with the goat cheese, spread with the caramelized onions and sprinkle the bacon on top. Repeat with filo as for the bottom layers (4 layers of filo, 2 sheets per layer).
• Cut into squares and bake until golden, about 15 minutes.
• Meanwhile, pour the remaining 3/4 cup balsamic vinegar and the bourbon into a saucepan over medium-high heat; reduce by half, 8 to 10 minutes. Whisk in the cayenne.
• Serve two filo squares to a plate, drizzle with balsamic sauce and enjoy.

Steps:

• Melt 1 tablespoons butter in a large skillet. Add onions and cook until they are transparent and starting to colour. Add sugar and continue to cook until the onions are brown.
• In a medium bowl, combine cream cheese, smoked Gouda, pepper, caraway seeds and onions.
• Place one sheet of phyllo pastry on work surface with long side towards you. Brush with melted butter. Layer with a second sheet of pastry and brush with butter.
• Spoon one third of the filling along the long edge of the pastry closest to you, leaving 1" at the ends.
• Begin to roll the pastry and filling away from you. After rolling once, fold in the sides. Continue to roll up.
• Repeat with remaining ingredients. You will end up with 3 rolls.
• Place rolls seamside down on a baking sheet.
• Brush rolls with melted butter and sprinkle with caraway seeds.
• Bake at 375 degrees F for 20 minutes.
• Cool before cutting.

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.