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Sunday Dinner
Caramelized Onion and Apple Tassies
Cassoulet with Toulouse Sausage, Lamb Stew, and Duck Confit
Simple Green Salad
Country Bread
It’s that time of year when I get to choose the Sunday Dinner menu. Actually, I choose most of the Sunday menus, but this Sunday happens to precede my birthday (always nice to turn 21 again). You’ll note that not much has change over the past three years when my birthday rolls around. In fact, the only things that really change on the menu are the appetizer and dessert. I promise that one of these years, I will get to the Cassoulet. But it is very involved (I even make my own sausage,) and I spend days prepping. So for now, I will keep it simple and share the appetizer.
We enjoyed these little bite-sized cups a few weeks ago. They were so delicious that I wanted to make them again while the apples are at their peak. I changed up the original recipe a bit to suit my own tastes. The original recipe called for Asiago cheese in both the dough and the filling, but I chose to use a good-aged White Cheddar only in the filling. I completely omitted the cheese from the dough. I also used apple cider vinegar in place of balsamic vinegar, since the recipe includes apples. I added some Crème Fraîche for richness and an egg as a binder. These adaptations made for a two-bite cup of Fall goodness. Oh, and I almost forgot…there’s bacon in there too!
Sunday Dinner one year ago
Sunday Dinner two years ago
Sunday Dinner three years ago
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Caramelized Onion and Apple Tassies
Ingredients
- 8 tablespoons (4 ounces) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 ½ cup unbleached all-purpose flour
- Pinch of Kosher salt
- 4 bacon slices
- 1 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 2 large Granny Smith apples, peeled and finely diced
- 1 tablespoon light brown sugar
- 1 tablespoon apple cider vinegar
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme, minced
- ½ cup (2 ounces) aged white Cheddar cheese, grated
- 1 tablespoon crème fraîche, Homemade or store-bought
- 1 extra-large egg
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth. Gradually add the flour and salt, beating at low speed until well blended. Shape the mixture into 24 balls. Place on a baking sheet, cover, and chill for 1 hour.
- Meanwhile, cook the bacon in a non-stick skillet over medium heat until browned and crisp. Drain on paper towels and finely chop; set aside. Drain all but 1 tablespoon of bacon fat from the skillet and return to medium heat and add the butter. Add the onion and sauté for 5 minutes. Add the apple, brown sugar, vinegar, salt, pepper, and thyme and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat, transfer the mixture to a medium bowl, and cool completely. Once cooled, add the cheese, crème fraîche, egg, and cooked bacon, mixing until combined.
- Preheat the oven to 350ºF. Place the dough balls into the cups of a lightly greased 24-cup mini-muffin pan. Press the dough up the sides of the cups to form a cup. Divide apple mixture evenly between the dough cups. Bake for 20-25 minutes or until golden brown. Remove the tassies from the pan to a wire rack and allow to cool slightly. Serve warm or at room temperature. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Those tassies look amazing!
Mmmm beautiful! I'm making for my sister's 21st this weekend! Thanks for posting. They look amazing dear.