Flatbread With Caramelized Onions & Cheese

This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad. My DH & I have been known to devour the whole thing, with a few glasses of wine, on a Saturday night!!

• Ready In: 1 hr 10 mins
• Yields: 40 triangles

Ingredients

• 2  tablespoons olive oil
• 3  large onions, chopped
• 1  tablespoon brown sugar
• 2  tablespoons  balsamic vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 lb frozen puff pastry (defrosted but cold)
• 6  ounces  brie cheese, diced (rind removed)
• 6  ounces  mild blue cheese, diced
• 2  tablespoons  chopped fresh chervil or 2  tablespoons parsley

Directions

1. Heat oil over medium high heat in a large skillet.
2. Add onions; cook until wilted& starting to brown.
3. Add sugar, vinegar, salt& pepper.
4. Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.
5. Cool.
6. Roll pastry into a rectangle approximately 12 x 16 inches. I don't use the sheets of puff pastry - I prefer to use the 375gm package of Tenderflake Puff Pastry. I start rolling it out on my counter, then I transfer it to my baking tray (which has been lined with parchment paper) and roll the pastry to fit the tray. Since puff pastry is very "forgiving", you can "cut & paste" if necessary.
7. Spread onions over pastry.
8. Dot with cheese& sprinkle with chervil.
9. If you are preparing this for a party, you can prepare to this point and refrigerate- then bake later.
10. Bake in preheated 400F oven for 20- 25 minutes or until cheese has melted& pastry is crisp.
11. When removed from the oven, it will be puffed right up but allow it to cool for 5 minutes & it will fall back down. Cut into 20 serving pieces - this is easier done with kitchen scissors instead of a knife - then cut each piece in half diagonally.