I found a package of phyllo cups in the freezer yesterday and have been trying to figure out what to do with them. Phyllo cups are so versatile that I usually have a few packages in the freezer at any given time. Stuff them with a little guacamole and you have a quick, last-minute appetizer. Or place them in the oven with brie and cranberry sauce for a great Thanksgiving treat!
Today, I wanted to make a savory, but simple appetizer. These brie cups are elegant, but very flavorful due to the caramelized onions and tart apples. The apples and onions really pair well together.
For perfectly caramelized onions, you need to cook them slowly. That means that this recipe is definitely not a last-minute app.
If you don’t have phyllo cups, you may use a large sheet of puff pastry. Just cut it into squares and place the onion mixture on top. The squares will puff up in the oven, giving you elegant little tarts. I think I have a few packages of puff pastry in my freezer, so I wouldn’t be surprised if a tart recipe appears on That Oven Feelin’ soon!
Next time, I may even add a little bacon to the mix. I loved the combination of apples with bacon for my stuffed sweet potatoes and I think it would be a great addition to these cups as well.
Plus, everything is just better with bacon.
- 1 package phyllo cups (about 15 cups), thawed
- 4 oz. brie, skin removed
- 4 large mushrooms, chopped
- ½ onion, thinly sliced
- 1 tsp fresh thyme, minced
- 1 tart apple, chopped
- 1 tbsp butter
- 1 tsp sugar
- 1 tbsp balsamic vinegar or water
- 1 tbsp olive oil
- salt and pepper, to taste
- Start by caramelizing the onions. Heat a cast iron skillet over medium heat. Add the tablespoon of oil and the sliced onions. Allow the onions to caramelize and turn a deep golden brown, stirring every 4 to 6 minutes for about 30 minutes. If the onions start to burn, reduce the heat to low. Once caramelized to your liking, add the balsamic vinegar or water to deglaze the pan. Allow it to reduce, then transfer the onions to a glass bowl.
- In the same hot pan, add the mushroom and cook until just tender, about 4 to 5 minutes. Then, add them to the glass bowl with the onions.
- Then add the apples to the cast iron pan with the butter and sugar. Cook until just tender. Turn off the heat. Add the onions and mushrooms back to the cast iron pan and stir them together. Add the thyme and season with salt and pepper. Be sure to taste the onion mixture at this point and adjust seasonings if nessessary.
- Preheat the oven to 325 degrees Fahrenheit.
- Cut the skinless brie into small cubes. Place one cube in the bottom of each phyllo cup. Top with the onion mixture.
- Bake in the preheated oven for about 6 to 10 minutes, until the brie starts to melt.
- Enjoy immediately.