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.
Servings: 20 tartlets
Calories: 89kcal
Ingredients
Tartlet Bites
- 2 tbsps olive oil
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1 pounds (10 cups) thinly sliced yellow onions
- 2 tbsps POM Wonderful 100% Pomegranate Juice
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 30 (2 pkgs) store-bought phyllo pastry cups
- 3 ounces grated Gruyère Cheese
Pickled Pomegranate Arils
- ¼ cup white balsamic vinegar
- ½ teaspoon whole coriander seeds lightly crushed
- 1 sprig of fresh thyme
- Pinch of kosher salt
- ½ cup POM 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.
Nutrition
Calories: 89kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 201mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
