First I’d like to apologize, my Armenian Nutmeg Cake post was inadvertently published on June 10 yesterday (which was June 15) I was sure I had it set up for June 20. I hastily reset the publish date to June 20 without realizing all the comments attached. I am hoping the comments remain but if they don’t I apologize in advance and by no means expect you to comment again. WordPress can be such a pain in the !@## sometimes! Now back to our regular programming.
I am soooo excited with my vegetables this year! I grew green onions for the first time this year on the garage roof (best sun ever), and I also filled a pot with lettuces on our back deck. The first harvest was amazing. I haven’t bought my tomato plants yet, these weekends have been crazy hectic and this one is no different.
It’s cocktail season on the back deck and you know how I love my little hors d’œuvres whenever I serve booze. So I decided to make French Onion Gougeres, little cheese puff stuffed with the deliciousness of sweet onion confit and gruyère cheese. The cheese is all melty and the puffs are reminiscent of the crouton within the French Onion Soup and the caramelized onions are of course the onions within the soup. The only thing that’s missing is the rich beef broth, but I didn’t want my gougeres soggy so it was omitted.
I made the puffs a couple of months ago and froze them. They freeze incredibly well. For the Cheese Puff recipe, please click here.
I filled these beauties with the onion confit I also made some time ago and froze (I freeze small batches in little zip lock bags so I can pull out a small amount or two and use as needed). (Yes, Norma, I also cook for my freezer!).
Please click here for the Sweet onion confit recipe.
French Onion Gougeres or Pate a Choux
Serves 2 for hors d’œuvres
- 4 pre made cheese puffs (they defrost very quickly)
- 4 tsp Sweet Onion Confit
- 4 1cm squares of good quality gruyère
- Pre heat oven to 375°F
- Cut the tops about 3/4 off the cheese puffs leaving them attached at the back.
- Stuff each of the puffs with 1 tsp of the onion confit and one square of the gruyère.
- Press the tops back down. Bake for about 12-15 minutes until the cheese has melted and the puffs are firm to touch (we like them a little crispy on the outside).
- Serve immediately with Vodka Martinis, shaken and not stirred.