Brie Onion jam Cups
Brie onion jam cups is a delicious bite size appetizer. Made in a crispy phyllo shell it has filling of a melty brie cheese and sweet onion jam which is just a perfect balance of sweet & savory! This is very easy to make and so different because many people have not tried onion jam & find it very interesting. The jam is a delicious savory jam with a sweet balance. It pairs so well with brie and it’s earthy flavor. It is just a burst of flavors in your mouth. You can make this jam and keep it ready and put it together before serving! This is perfect for a charcuterie board as well.
The onion jam tastes so good on burgers, sandwiches and as fillings.Great addition on top of grilled vegetables as well. If you eat meat it is great on top of grilled meat as well.
Happy Cooking!
Servings: 28-32 small cups
Prep Time: 45 mins
Cooking Time: 10 mins
Total Time: 1 hour
Ingredients:
For the Onion jam:
2 tbsp Olive oil
3 medium yellow onions finely chopped
1 tbsp garlic powder
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
1 tbsp chilli flakes
1- 1.5 tbsp brown sugar
2 tbsp water
1-2 tsp Salt to taste
1/2 tsp pepper
To make the cups:
1 8 oz roll phyllo sheets
6 oz Brie cheese
Olive oil to brush
Fresh herbs to garnish- I used thyme
Directions:
To make the onion jam- In a pan heat up olive oil on low flame.
Add the finely chopped onions and cook it on low flame. Cook till it starts to caramelise. Keep stirring it in intervals so that it does not burn.
In about 5-10 mins the onions should start sweating & become translucent.
Add the brown sugar, garlic powder, chilli flakes, salt and pepper. Mix it together and keep cooking on a low flame. Stir in frequent intervals.
In about 10 mins after the onions should be well caramelised and not mushy.
Add the balsamic, red wine vinegar and water & mix it together.
Keep cooking it for 5-10 mins on a low flame and it will start to thicken.
To check if the jam is done- pass a spatula/spoon through the base of the jam to divide it in two sections. It should not come together immediately. Check the video for how it should be.
Let it cool slightly.
Preheat the oven to 375F.
Take a phyllo roll or phyllo shells. If you use a phyllo roll, I like to divide the total sheets in half (about 5-7 sheets) and use them sheets to form cups so they are crispier (compared to using the entire roll of sheets) Cut the sheets in squares- size depends on the muffin/cupcake tray you use. I cut one set of sheets in 15 squares. If you have single phyllo sheets- put 5-6 together and cut them.
Brush some olive oil in the cupcake tray. I added some chilli flakes in the oil as well.
Take one set of squares and push it into a cavity on the tray. Press down all the way to form a shell and make space for the brie and jam.
Fill each phyllo cup with a 1/2-1 inch piece of brie and onion jam.
Brush the top of the phyllo with olive oil.
Bake at 375F for 8-10 mins till the phyllo is golden brown and cheese is bubble.
Top with fresh herbs (I used thyme) and serve warm.
Notes/Tips:
I like to divide and use half of each roll of the phyllo sheets in this recipe because it is crispier & the flavors of the brie and jam is more prominent.
The jam stays well in the fridge for upto 2 weeks.
I have made these and had them the day after- just reheat them in the oven again and keep them stored in an airtight container.
You can make these on puff pastry as well, just roll it thought thin so the dough does not over power the filling.
You can make these in any size you like, I like to make them bite size so it is easy to serve and eat.
Make sure to brush oil on the pan and the top so that it cooks well becomes crispy and is easy to take out.
