Holiday Hosting Canapés: French Onion Gruyère and Brie Cranberry

Ingredients

• 1 tbsp Butter (For frying the onion)
• 1 White onion (Large; sliced)
• 350 ml Beef stock
• 1 tsp Brown sugar
• 1 sheet Puff pastry (320 g sheet; used for the French onion canapés)
• 1 Egg (For egg wash)
• 75 g Gruyère cheese (Cut into chunks)
• Thyme (A few sprigs)
• Salt (A pinch; listed with pepper)
• Black pepper (A pinch, to taste; listed as “pep”)
• 1.5 tbsp Honey (Source gives 1–2 tbsp; use midpoint for recipe scaling)
• 12 tsp Cranberry sauce (1 tsp per canapé)
• 180 g Brie (Cut into chunks)
• 1 handful Pecans (Chopped; source does not specify a weight)
• 2 tbsp Rosemary (Chopped)
• 1 Egg (Listed for the Brie and cranberry canapé; method does not state how it is used)
• 1 sheet Puff pastry (320 g sheet; used for the Brie and cranberry canapés)
• Salt (To taste; explicitly added to the Brie and cranberry filling)
• Black pepper (To taste; explicitly added to the Brie and cranberry filling)
• Butter (For heavily buttering the muffin tray, unless using baking paper)

Steps

1. 1

   For the French onion and Gruyère canapés, slice the onion. Heat the butter in a frying pan over medium heat, then add the onion and fry for a few minutes.

2. 2

   Add the beef stock and brown sugar to the pan. Reduce the heat and simmer until the liquid has evaporated and the onions are completely soft, about 25 minutes.

3. 3

   Preheat the oven to 180°C (350°F). Roll out the puff pastry and cut 12 large circles. Press a smaller cookie cutter lightly into the centre of each circle without cutting all the way through.

4. 4

   Brush the edges of the pastry circles with beaten egg. Arrange them on a lined baking tray and bake for 10–12 minutes, until puffed and slightly golden.

5. 5

   Carefully press the centre of each pastry circle down with the end of a spoon to make space for the filling.

6. 6

   Fill each canapé with about a tablespoon of the onion mixture, some Gruyère chunks, thyme, salt, and pepper.

7. 7

   Bake for another 5–7 minutes, until the cheese has melted. Remove from the oven and finish with a little honey.

8. 8

   For the Brie and cranberry canapés, cut the puff pastry sheet into 12 squares. Heavily butter a muffin tray or line it with baking paper, then place one square in each cup.

9. 9

   Add a teaspoon of cranberry sauce and a chunk of Brie to each pastry square. Add the chopped pecans and rosemary, plus salt and pepper. The source lists an egg for this version but does not explain its use.

10. 10

    Bake for about 15 minutes, until the Brie is melted and the pastry is crisp all the way around, including the bottom.

Notes

The listed beef stock means the French onion version is not vegetarian as written, despite the post describing the options as veggie. The Brie and cranberry ingredient list includes an egg, but its method does not say how to use it. The muffin cups may be heavily buttered or lined with baking paper, as stated. The source does not specify how much pecan is in a handful.

Nutrition per serving

• appetizer
• canapés
• holiday
• vegetarian option
• baked
• puff pastry
• party food