This recipe is adapted from one on Food.com. Take advantage of the long, slow cooking time for the onions to multi-task; after the onions are finished, this appetizer comes together quickly and easily, and is fantastic. Though I don’t have photos, I used some of the extra phyllo dough to make pesto “cigars”: brush olive oil over 4 layers of phyllo dough (one on top on another); cut in half lengthwise; spread pesto over both halves, leaving a little margin all around; roll up lengthwise, then cut each roll crosswise into 4 equal pieces; transfer to a parchment paper-lined baking sheet and brush with olive oil, then bake at 375 degrees for 15 minutes or until lightly golden. These, too, were delicious.
- 1 TBS unsalted butter
- 2 medium-large Vidalia onions, chopped
- 1 tsp sugar
- 1/2 cup balsamic vinegar
- 1/3 cup honey
- 1/2 tsp dried thyme
- 4 phyllo sheets (thawed)
- butter-flavored cooking spray
- 3 oz goat cheese, crumbled
Heat butter in a large skillet over medium-low heat.
Add onions and cook over medium-low heat until
very soft and caramel-colored, about 30 minutes.
Add balsamic vinegar and honey and cook for another 20 minutes,
or until the mixture is thick and syrupy. Remove from heat and stir in thyme.
Preheat oven to 375 degrees.
Spray a sheet of phyllo dough with cooking spray; repeat with remaining three sheets, one on top of another.
Cut stack of phyllo into 6 equal pieces. Divide onion filing among pieces,
then top with cheese.
Bring corners up and twist together to form a pouch; transfer to a parchment paper-lined baking sheet and coat with spray.
Bake for 12 – 15 minutes or until lightly golden. Serve warm or at room temperature.