Caramelized Onion And Camembert Filo Bites Recipe
I was quite doubtful about the Caramelised Onion And Camembert Filo Bites, but when I tried it all my inhibitions about the taste of it melted away. Just give this yummy Caramelised Onion And Camembert Filo Bites and see it to yourself.
Ingredients
| 75 g/3 oz/1/3 cup butter | ||
| 2 Spanish onions, halved and thinly sliced | ||
| 30 ml/2 tbsp caster sugar | ||
| Ground black pepper | 1 To taste | |
| 8 large sheets of filo pastry | ||
| 45 ml/3 tbsp chopped basil | ||
| 2 Camembert rounds, each cut into 12 wedges | ||
| Salt | To Taste | |
Directions
Melt two thirds of the butter in a large frying pan (skillet).
Add the onions and fry (saute) for 3 minutes, stirring until softened.
Sprinkle the sugar over and continue to cook, stirring, until a rich golden brown (about 5 minutes).
Season well with salt and pepper.
Melt the remaining butter.
Lay a sheet of pastry on a board and cut into thirds widthways.
Brush each sheet with a little of the butter and fold in half widthways.
Brush again.
Divide the onion mixture into 24 and spoon a portion in the centre of each piece of pastry.
Sprinkle with a little of the basil.
Top with a wedge of Camembert and fold the pastry over to form neat parcels.
Transfer to a buttered baking sheet, folded sides down.
Brush with melted butter.
Repeat with the remaining sheets of pastry and filling.
Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 10 minutes until golden.
Add the onions and fry (saute) for 3 minutes, stirring until softened.
Sprinkle the sugar over and continue to cook, stirring, until a rich golden brown (about 5 minutes).
Season well with salt and pepper.
Melt the remaining butter.
Lay a sheet of pastry on a board and cut into thirds widthways.
Brush each sheet with a little of the butter and fold in half widthways.
Brush again.
Divide the onion mixture into 24 and spoon a portion in the centre of each piece of pastry.
Sprinkle with a little of the basil.
Top with a wedge of Camembert and fold the pastry over to form neat parcels.
Transfer to a buttered baking sheet, folded sides down.
Brush with melted butter.
Repeat with the remaining sheets of pastry and filling.
Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 10 minutes until golden.
Chef
