Caramelized Onion Puff Pastry with Bacon and Gorgonzola
Caramelized Onion Puff Pastry with Bacon and Gorgonzola, topped with a balsamic glaze! Crisp, homemade puff pastry, fresh herbs, and smoky bacon and gorgonzola with a slightly sweet and tart balsamic glaze.
I have a strong affinity for sweet and savory dishes. This Caramelized Onion Puff Pastry with Bacon and Gorgonzola is no different. The savory notes of bacon and slightly sweet caramelized onion go so well with gorgonzola all on top of a homemade puff pastry. It really gets no better than this. Also, with Mother's Day coming up, this could not be more perfect to make for your Mother's Day brunch.
It's no secret that caramelized onions are one of my favorite things. My Smoked Gouda and Caramelized Onion Puff Pastry with Brown Sugar Roasted Figs was such a hit that I decided to do another recipe with them! There's something about jammy caramelized onions that pair so perfectly with sweet and savory dishes.
what are caramelized onions?
Caramelized onions are onions that are cooked over low heat until they are soft and have a jammy texture. During the cooking process, the sugars in the onions reduce, or become more concentrated, and give the onions are slightly sweet taste.
how long does it take for onions to caramelize?
About 40 minutes if done correctly. It's important that you cook the onions slowly so that they don't burn. You want them to slowly cook down by initially cooking the onions in butter and oil and then adding water about every 5-10 minutes. You'll know to add water when the pan becomes dry. You add water so that the onions don't burn and stay soft.
When the onions are finished cooking, I like to add fresh thyme and a pinch of salt. Caramelized onions have such an amazing flavor. You'll know when the onions are fully caramelized when they become a dark brown and have a soft texture. They're completely worth the time it takes to make them.
homemade puff pastry
So, I had to do it. This recipe for Caramelized Onion Puff Pastry with Bacon as too good not to. There's something so gratifying about making puff pastry from scratch. I very seldom every make puff pastry from scratch, but here we are. I had time. and patience. However, if you have neither, you can absolutely buy store brought to skip the amount of time it takes to make puff pastry.
Why did I make my own puff pastry? Because I enjoy a challenge. Baking is also super therapeutic for me. I also made my own puff pastry because I partnered with Minerva Dairy for this recipe and their butter is amazing. So, I really wanted to try making puff pastry with it. Their butter is a whopping 85% butterfat which in my mind translates to a super flaky and delicious puff pastry.
how do you make puff pastry from scratch?
Ok, it's a lengthly process but if you have time, it's definitely worth the effort. I had to do this Caramelized Onion Puff Pastry with Bacon justice. Start by mixing together flour, salt, and water and letting the dough rest in the refrigerator. Then, make the butter block - which in essence is nothing but butter, a little flour and pound with a rolling pin into a smooth square block. You also refrigerate the butter for about 10 minutes.
Then remove both the dough and butter block from the refrigerator and roll out the dough into a rectangle.
Place the butter block in the center of the dough.
Then encase the butter with the dough, making an envelope.
Then you do a series of turns and chilling of the dough, essentially rolling the dough out and then folding into an envelope and then chilling in the refrigerator. You repeat this 4 times and then allow the dough to rest overnight. (some say an hour is enough, but I like to give it a full 8 hours of rest) Then you can use however you like!
how do you make Caramelized Onion Puff Pastry with Bacon and Gorgonzola?
Cut the puff pastry into a large rectangle and poke with a fork all over the interior of the dough. Add caramelized onions, bacon, rosemary, chopped walnuts and gorgonzola cheese across the dough. Bake in the oven for 20 minutes and you're done! Sprinkle with some fresh thyme and additional bacon bits and gorgonzola. Then, eat up!
more recipes I'm loving right now!
- Apple Bacon and Cheddar Grilled Cheese
- Bacon Cheddar and Thyme Biscuits
- Super Easy Pepperoni Pizza Puff Pastry
- Puff Pastry Pizza
The recipe and blog post for this Caramelized Onion Puff Pastry with Bacon and Gorgonzola was made in partnership with Minerva Dairy! I received compensation in exchange for this work. My opinions on their butter is genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!
Caramelized Onion Puff Pastry with Bacon and Gorgonzola
Ingredients
Puff Pastry
- All-Purpose Flour
- Kosher Salt
- Water, ice cold
- Salted Butter
Caramelized Onions, Bacon, Gorgonzola
- 2 large onions
- 4 tbsps Salted Butter
- Olive oil
- 4 slices Bacon
- ¼ cup Walnuts, chopped
- ½ cup Gorgonzola Cheese
- 1 tbsp Fresh Rosemary, chopped
- Fresh Thyme
- dash of red pepper, optional
Balsamic Glaze
- 1 cup Balsamic Vinegar
- ¼ cup Brown Sugar
Directions
- *If making puff pastry from scratch, please refer to the instructions in the blog post. If using store bought puff pastry, proceed with steps 2-6.
- Begin by caramelizing the onions. Roughly slice two onions. Add butter and olive oil to a skillet over medium-high heat and add sliced onions and fresh thyme leaves. Slightly brown onions and then reduce heat to medium low. Add ½ cup of water and stir occasionally. Allow water to cook down completely. When onions become brown and jammy, they have been completely caramelized, about 40 minutes. Remove from heat.
- While onions are caramelizing, cook bacon thoroughly and add to a paper towel to remove access grease. Cut into small pieces and set aside.
- Preheat oven to 425 degrees F. Roll out 1 sheet of pastry dough. Add caramelized onions, leaving about a ½ inch of the perimeter bare. Top with bacon pieces, crushed walnuts, and ¼ cup of the gorgonzola cheese. Top with chopped rosemary and bake for 20 minutes.
- To make the balsamic glaze, combine balsamic vinegar and brown sugar in a small sauce pan and bring to a boil. Reduce heat to medium low and simmer until glaze thickens enough to coat the back of a spoon. Remove from heat and allow it to cool. (as it cools, it will continue to thicken)
- Garnish puff pastry with balsamic glaze, additional gorgonzola, and fresh rosemary and thyme leaves. Add a dash of red pepper for a little kick, optional.
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