My mom and Tom shared this recipe with me. They went to a dinner party with some friends of theirs and one of their friends brought this appetizer. They loved it and asked for the recipe and passed it to me! It’s shockingly simple but tasty and looks like you put a whole bunch of work into it 🙂 I brought it to a potluck and people loved it! They kept going back for more and it disappeared far too quickly!

The original recipe calls for a layer of salami but since so many of my friends are vegetarian, I switched out the salami for Caramelized onions. It worked great!

Caramelized Onions, Dijon and Gruyere Puff Pastry
Makes a 10×10 square
Recipe Adapted from a cookbook but I have no idea which one since I just have a cropped picture!

Ingredients:

1 package (2 sheets) frozen puff pastry, defrosted
2 tablespoons Dijon Mustard
2 medium onions, thinly sliced
Olive oil
6 oz Gruyere cheese, grated (or whatever kind you like)
1 egg beaten with 1 tablespoon water for egg wash

Directions:

1. Preheat oven to 450 degrees.

2. Heat oil in a shallow saucepan (enough to coat bottom). Add onions and cook, stirring frequently, until browned and caramelized. Remove from heat.

3. Meanwhile, roll out one sheet of pastry into a 10×10 square (mine came as a rolled up square). Spread mustard over the pastry, leaving a one inch border all the way around. Next, spread the onions on top of the mustard layer. Finally, spread the grated cheese on top. Brush the border with some of the egg wash.

4. Cover with second sheet of puff pastry (rolled out similarly). Pinch edges together and brush the whole thing with the remaining egg wash. Cut three large slits in the top for steam to escape and chill for 15 minutes.

5. Bake for 20-25 minutes, or until top is golden brown (mine was shorter than that). Allow to cool slightly, then cut into squares and serve warm.