Prep 15 mins
Cook 40 mins
I recently acquired a copy of Martha Stewart’s Hor D’Oeuvres Handbook and became taken with her flair for small bites with beautiful presentation. The onion relish here was inspired by Dancer’s Chicken with Balsamic Onions. You can prepare the onions a day or so ahead of time and finish the tarts just before serving. I tend to offer a lot of variety so I keep the batches of each hors d’oeuvre small, but this can be easily doubled. Don't let the preparation time scare you, its mostly simmering time that frees you to attend to other things. These tarts are just wonderful served along with a zesty red wine.
- 15 miniature phyllo cups (1 package found in the freezer section of the market)
- 1 large vidalia onion, thinly sliced and chopped
- 4.92 ml olive oil
- 236.59 ml chicken broth
- 4.92 ml dried thyme or 14.79 ml fresh thyme
- 44.37 ml balsamic vinegar
- 85.04-113.39 g yogurt cheese or 85.04-113.39 g cream cheese
- 14.79 ml milk (only if you are using cream cheese)
- 3-4 sprig fresh thyme, optional garnish
- Under medium to low heat, place olive oil and onions in a skillet and cook for 3 or 4 minutes so that onions begin to soften but not brown.
- Add 1/3 cup of chicken broth to the onions and continue to cook until the liquid evaporates. This should take about 8 to 10 minutes.
- Add thyme and another 1/3 cup of broth, and cook until the liquid evaporates.
- Add the balsamic vinegar and the remaining broth, cooking until liquid evaporates. The final simmer takes about 12-15 minutes.
- The results will be soft and tender onions with a tart sauce that is slightly syrupy but not at all loose.
- To fill the Phyllo cups you can either use a pastry bag with a star tip or a teaspoon. If you are using cream cheese, allow it to soften a bit and mix with a tablesoon of milk.) Place a small amount of the yogurt or cream cheese in the shell filling about 1/3 to 1/2 way to the top. Top each with a spoonful of the onions.
- Bake the tartlets in a pre-heated 350 degree oven for 8 to 10 minutes.
- To garnish, you can pipe little rosettes of yogurt or cream cheese on top and sprinkle with a few fresh thyme leaves.
After going through my cook book I have found some recipes that I have made it the past, and just never got around to reviewing them. I made these for a catering job I had years ago as a nice finger food. I remember them being very easy to make on seen. I just cooked the filling at home, cooled it, put it in a ziplock bag, and filled the phyllo shells at the location of the party. They were good, but they lacked something to me. Maybe a little crisp bacon piece on top to give it a meatiness. I couldn't really decide at the time. It makes me want to make them again now to see if they could be improved with something meaty.
I've made these three times now, and they are great. The carmelized onions are wonderful with the addition of the thyme. They just might become my go-to dish for potlucks and buffets!
we didnt have the best expeirience with these. the taste was ok for a bite or two but it gets old and the time it takes to bake the onions wasnt worth it to me. now if you a huge onion fan you may like it more but it was pretty boring as far as taste goes. they are pretty simple to make and sound fancy, could use to impress folks but how impressed will they be when they are still there at the end of the party.