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Caramelized Onion & Bacon Pinwheels
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|2 large yellow onions, thinly sliced|
|1 tablespoon brown sugar|
|2 cloves garlic, minced|
|2 tablespoons butter|
|Salt, to taste|
|2 tablespoons balsamic vinegar|
|1 bottle Hormel cooked bacon pieces|
|1 1/2 cups shredded aged Gouda cheese|
|1 container Alouette herb and garlic cheese spread|
|2 sheets frozen puff pastry, thawed and rolled out|
|Freshly ground pepper, to taste|
- Preheat a large skillet to medium high heat. Add butter and onions and cook until almost translucent. Reduce heat to medium low. Add brown sugar and garlic. Sprinkle with salt and pepper. Cook about 15 minutes, stirring occasionally until golden brown and caramelized. Add balsamic vinegar and cook until it is almost evaporated, about five minutes. Stir in cooked bacon and turn off heat and set aside to cool completely.
- Roll out puff pastry and spread entire sheet evenly with the Allouette cheese spread. Spread cooled onion mixture evenly over the cheese spread and sprinkle with the aged Gouda. Roll each sheet up in a jellyroll fashion and moisten the end of the puff pastry sheet with a little water so it will stay in place. Place completed rolls in wax paper and then in large zip lock bags and refrigerate at least two hours to overnight.
- Preheat oven to 400 degrees F.
- Place prepared puff pastry rolls on a cutting board and using a long sharp knife, slice the pinwheels about 1/4 inches thick. Place pinwheel slices on parchment lined baking sheets about 2 inches apart. Bake 15 to 20 minutes or until golden brown.
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