KitchenAid KFP600 Instruction Manual - Page 29
Cheesy Caramelized Onion Squares - disc set
UPC - 050946418070
View all KitchenAid KFP600 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 29 highlights
ķĸ ሑCሑ HEሑEሑSYሑሑCAሑRሑAሑMሑEሑ LIZᇺEሑDሑOሑNሑIOሑNሑSሑQሑUAሑRሑEሑS 4 ounces Monterey Jack cheese 2 medium onions 2 teaspoons vegetable oil 2 tablespoons strawberry-apple jelly or apply jelly 2 teaspoons dry sherry 1 sheet (from 171/4-oz. pkg.) frozen puff pastry, thawed 1 egg white, beaten 1/2 cup freshly grated Parmesan cheese (see TIPS) Position 4 mm shredding disc in work bowl. Shred Monterey Jack cheese. Remove and set aside. Wipe out bowl if necessary. Exchange shredding disc for reversible slicing/shredding disc to slice. Add onions, cut to fit feed tube, if necessary. Process to slice. Heat oil in large skillet over medium-high heat, until oil sizzles. Cook and stir for 5 minutes, until onions are limp and starting to brown. Add jelly and sherry. Cook and stir for 1 minute, until onions are coated and liquid is evaporated. Set aside. Roll puff pastry to 12 x 12-inch square. Place on ungreased cookie sheet. Cut a 1/2-inch strip from each edge of pastry. Brush edges of square with egg white. Fit strips on outside edges of pastry, cutting at ends to fit. Bake at 375˚F for 5 to 7 minutes, until pastry puffs and edges start to brown. Lightly prick top with fork. Sprinkle Parmesan cheese evenly over pastry. Top evenly with onions. Sprinkle Monterey Jack cheese over onions. Bake 15 minutes at 375˚F for 15 to 17 minutes, until pastry is golden brown and cheese is melted and bubbly. Cool slightly. Cut in squares. Yield: 36 squares (12 3-piece servings). Per serving: About 184 cal, 6 g pro, 13 g car, 12 g fat, 12 mg chol, 277 mg sod. 29