French Onion Phyllo Cups: Tartlets with Gruyere and Pomegranates
Rich caramelized onions, Gruyere cheese, and pickled pomegranate arils cozy up together inside a flaky phyllo tartlet shell to create the most delicious handheld appetizer.
Prep Time45 minutesmins
Total Time1 hourhr
Course: Appetizer
Cuisine: American, French
Keyword: caramelized onions, french onion, phyllo cups
1tablespoonfresh thyme leaves,plus more for garnish
30(2 pkgs) store-bought phyllo pastry cups
3ouncesgrated Gruyère Cheese
Pickled Pomegranate Arils
¼cup white balsamic vinegar
½teaspoonwhole coriander seedslightly crushed
1sprigof fresh thyme
Pinchof kosher salt
½cupPOM POMS Fresh Pomegranate Arils
Instructions
In a large sauté pan heat olive oil over medium-high heat. Add garlic, onions and salt. Cook, stirring, until onions are translucent and just starting to brown. Reduce heat to medium-low, add pomegranate juice and cook, stirring occasionally until onions are golden and caramelized, about 25 minutes. Stir in thyme leaves and remove from heat to cool.
While onions are cooking, combine the vinegar, the coriander seeds, thyme and salt in a microwave-proof bowl. Microwave for 30 seconds, stir in pomegranate arils and allow to pickle at least 15 minutes.
Heat oven to 350°F. Place phyllo cups on a baking sheet. Fill each cup with a teaspoon of grated Gruyere. Bake for 2 to 3 minutes until cups are browned and cheese has melted.
Strain pickled pomegranates. Top tartlets with a teaspoon of caramelized onion and pickled pomegranates. Garnish with thyme and serve warm.
Notes
You can keep tartlets warm in a low oven, without the pickled pomegranates. Just top with the pomegranates to serve.