KITCHENAID KPFP850 - Manual (Page 39)

37
F
OOD
P
ROCESSOR
R
ECIPES
1 package (7 oz.) Gouda or
smoked Gouda cheese,
wax removed
4 medium yellow onions
1 tablespoon vegetable oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar,
divided
1 ⁄
2
teaspoon cracked black pepper
1 ⁄
8
teaspoon salt
1 package (17 1 ⁄
4
oz.) frozen puff
pastry, thawed
1 cup freshly grated
Parmesan cheese
Position 4 mm shredding disc and chef’s bowl in work bowl. Add Gouda cheese. Process to
shred. Set aside.
Position 4 mm slicing disc in work bowl. Add onions to feed tube, cutting to fit tube, if
necessary. Process to slice.
In large skillet or Dutch oven over medium-high heat, heat oil, until it sizzles. Add onions;
cook 5 to 10 minutes, or until onions are limp, stirring occasionally. Stir in brown sugar
and 2 tablespoons vinegar. Cook over medium-low heat 35 to 45 minutes, or until soft and
light golden, stirring occasionally. Stir in remaining 1 tablespoon vinegar, pepper, and salt.
Set aside.
On lightly floured surface, roll each sheet of puff pastry into a 12-inch square. Place on
2 large ungreased baking sheets.
Bake at 400° F for 9 to 11 minutes, or until pastry puffs and edges begin to brown, gently
pricking top of pastry with fork after 5 minutes. Reduce oven temperature to 375° F.
Lightly prick tops of pastry with fork. Sprinkle Parmesan cheese evenly over pastry to
within
1 ⁄
2
inch of edges. Top evenly with onions. Sprinkle Gouda cheese over onions. Bake
at 375° F for 10 to 15 minutes, or until pastry is golden brown and cheese is melted and
bubbly. Cool slightly. Cut each pastry into 36 squares.
Yield: 24 servings (3 squares per serving).
Per Serving: About 180 cal, 5 g pro, 13 g carb, 12 g total fat, 4 g sat fat, 15 mg chol,
200 mg sod.
CARAMELIZED ONION
PUFF PASTRY SQUARES