Bacon & Caramelized Onion Recipe

Prepare ingredients

Thaw the puff pastry sheets in the refrigerator according to package instructions (usually 1–2 hours) until pliable but still cold. Thinly slice the onions. Cut the bacon crosswise into 1/2-inch pieces. Softened cream cheese should be spreadable; if chilled, microwave in 5–7 second intervals until just soft.

Caramelize onions

Heat a large skillet over medium-low heat and add the butter and olive oil. Add the sliced onions and a pinch (about 1/4 tsp) of salt. Cook, stirring every 3–5 minutes, for 20–25 minutes until the onions are deeply golden and soft. When the onions start to brown, sprinkle the brown sugar and continue cooking 2–3 minutes to deepen caramelization. Stir in the balsamic vinegar and fresh thyme leaves, cook 1 more minute. Taste and add up to 1/4 tsp additional salt and a pinch of black pepper if needed. Remove from heat and let cool slightly.

Cook bacon

While the onions cook, place bacon pieces in a cold skillet and set over medium heat. Cook, stirring occasionally, until bacon is crisp and browned, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain. Reserve about 1 teaspoon of bacon fat and discard excess or wipe from pan.

Make cheese spread

In a small bowl, combine the softened cream cheese, grated parmesan, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and spreadable. Fold in 1 tablespoon of the caramelized onions (cooled) to flavor the spread, reserving the majority of onions for topping.

Preheat and prepare puff pastry

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour a work surface, unroll or unfold each puff pastry sheet and roll gently to smooth seams. Using a 2.5-inch square cutter (or a knife and ruler), cut each sheet into 12–16 squares depending on size — you should get about 24–32 bites total from two standard sheets. Transfer squares to prepared baking sheets, leaving 1 inch between pieces.

Assemble bites

Beat the egg with 1 teaspoon water to make an egg wash and brush the edges of each puff pastry square lightly. Using the cream cheese mixture, place about 1/2 teaspoon in the center of each square. Top the cream cheese with about 1/2 teaspoon of the reserved caramelized onions, then 3–4 pieces of cooked bacon per bite (adjust to fit). Sprinkle a pinch (about 1/8 tsp) of grated parmesan on each bite. If desired, add a few thin chive slices for color.

Bake

Brush any exposed pastry edges lightly with the egg wash. Bake in the preheated 400°F (200°C) oven for 15–18 minutes, rotating the pans halfway through, until the pastry is puffed and deep golden brown. Watch carefully the last few minutes to avoid over-browning.

Finish and serve

Remove bites from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack. Optionally garnish with a small sprinkle of fresh thyme leaves or additional chives. Serve warm or at room temperature.