A Surprise for the Bride! Caramelized Onion and Goat Cheese Puffs

Photo copyright Chalk Ballerina Photography


♥♥♥Megan & Ben are getting married!♥♥♥

Well, it’s no surprise that Megan and Ben are getting married…just look at how utterly adorable they are in that engagement photo! Any couple that can make each other laugh like that are definitely made for each other!

The surprise is that a bunch of Megan’s Blogging Buddies are throwing her a Virtual Bridal Shower today! Only Megan has no idea because it’s A SURPRISE!

Can I get a Woo-hoo?!

I just love surprise parties. Especially whey they’re in honor of good people, and Megan is definitely Good People. Megan writes a blog called Wanna Be a Country Cleaver. She’s sweet, smart, funny, engaging, and incredibly talented. She’s the real deal, Friends. I heart Megan.

But I’m not the only one who loves Megan more than cake! Fifteen food blogger’s have gotten together to honor Megan and Ben with a delicious spread that will make you want to kick up your heels and do a little dance of joy.  I’ll share the entire menu at the end of this post, so we can all enjoy a little nibble of the great food we’ve prepared for Megan’s shower.

But first, how about a little appetizer? Megan and I share a love of All Things Cheese and Butter, so it seems only right that I made her one of my very favorite appetizers: Caramelized Onion & Goat Cheese Puffs. They’re bite-sized, buttery pastries topped with creamy goat cheese, and caramelized onions…can you say yum? As if that sweet, tangy, sassiness wasn’t reason enough–you’re not going to believe how easy it is to make this appetizer!

All that’s needed is: frozen puff pastry, herbed goat cheese crumbles, onions, butter, and a little salt & pepper.

Remove one sheet of puff pastry from the package, and allow it to thaw at room temperature on a floured surface. (Between 20-30 minutes.)

Slice the onions in half lengthwise. Lop off the root and tip ends before removing the outer skin, and then thinly slice the halves.

Melt the butter in a skillet set over medium heat. Add the onions, salt and pepper, stirring to coat.

Reduce the heat just a touch, and continue to cook the onions, stirring periodically, until they are soft with a nice golden color. (About 25 minutes total.)

Roll the pastry sheet to 1/8-inch thickness. Use a 1-1/2 inch round biscuit cutter to cut circles of pastry, re-rolling the pastry scraps as necessary, to get 36 rounds. If you don’t happen to a cutter that small, then the rim of a little plastic tea cup from a child’s tea set works nicely. Or you could use the rim of a shot glass. I guess substitute cutters depend on what season of life you are in. 😉

Place the rounds on baking sheets that have been lined with silicone mats or parchment paper. Dock each pastry circle three times with a fork to keep them from excessively puffing in the oven. We’re going for delicate, but not fussy here.

Excessive puffing is fussy, man.

Bake the pastries in a preheated 350° F oven for 8 to 11 minutes, or until puffy and lightly golden in color.

Let the puffs cool on the baking sheets for two minutes, and then lightly press the centers to make a slight indentation to hold the toppings.

Place about 3/4-1 tsp. of the goat cheese crumbles in the center of each puff.

Top the goat cheese with a pinch of the caramelized onions. If there’s anything on Earth that’s more tasty than caramelized onions with goat cheese, then I’d like to meet it. Can’t. Get. Enough.

Plate ’em up and share these Caramelized Onion & Goat Cheese Puffs with your all of your favorite people.

Cheers to you, Megan! May your marriage be richly blessed with patience, much love, and a healthy dose of humor. Congratulations, BBBF!


Caramelized Onion & Goat Cheese Puffs


Makes 36 puffs

2 very thinly sliced (small) Vidalia or other sweet onion

1 Tbs. unsalted butter

¼ tsp. kosher salt

1/8 tsp. black pepper

½ of a 17.3 oz. package of (frozen) Pepperidge Farm Puff Pastry

3.5 oz. herbed goat cheese crumbles

  1. Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 400 degrees F.
  2. Remove one sheet of the frozen puff pastry and set it on the counter to thaw; about 30 minutes.
  3. Place a 10-inch skillet over medium-low heat, allowing pan time to warm.
  4. Add butter, onions, salt and pepper; stirring until butter melts.
  5. Continue to cook over medium-low heat, stirring periodically, until onions are deep golden brown, and very tender; about 25 minutes total.
  6. Roll the thawed pastry out on a floured surface to 1/8-inch thickness.
  7. Cut circles of pastry with a 1 ½-inch round biscuit or cookie cutter. (If you don’t own a 1 ½-inch cutter, then the rim of a shot glass will do.)
  8. Place the pastry rounds about 1-inch apart onto the prepared baking sheets.
  9. Dock each round with a fork by piercing the centers three times.
  10. Bake for 8 to 10 minutes, or until pastry has puffed and edges begin to turn a little golden brown.
  11. Remove the puffs from the oven and immediately depress the centers with a finger to form a small cup.
  12. Place a pinch of the goat cheese crumbles in the center of each puff (about ¾ tsp.)
  13. Top the cheese on each puff with a pinch of the caramelized onions.
  14. Serve immediately.


Please grab a plate and join the rest of us in wishing Megan & Ben a very happy marriage!





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  1. says

    I love that you created something you knew Megan would love – a dish with cheese & butter. I did the same thing when I picked salmon as my main ingredient. I love how well we’ve gotten to know each other over the past 2 years. Like sisters from other misters. I’ll have to make these for TCP in honor of Megan’s nuptials. He’ll love these. The fact that they’re bite-sized concerns me – it could be really dangerous, and really easy to loose count. What a great problem to have. Think we could score cheap airline tickets to the Palouse and crash this wedding? I’m picturing OKMH girls peering over a grassy knoll with binoculars. :)

      • says

        I had the same vision of us in our Cake Ninja garb, hiding on a grassy (wheat-laden) hill, watching with our long lenses and doing a happy dance. I’ll bring the champagne if you’ll bring the cupcakes.

      • says

        Okay. So I’m not the only one who had crazy visions of crashing this for months on end with a picnic of our own? Noted and noted.

        Kirsten, thank you so much for actioning puff pastry from the store. The thought of making it from scratch gives me anxiety and living in a world where I can’t action these on-demand (Marcus will just die) is not a world I want to be a part of.

        • says

          Homemade puff pastry takes all flippin’ day! I keep a couple of packages of frozen always in my arsenal. I thought of Marcus because the goat cheese is definitely *not* hot. Remember that next time you Happy Hour.

          Methinks we need to make Ninja plans. Ssshh!

  2. says

    I’m with you on the whole “there’s nothing better than goat cheese and caramelized onions” topic. The added bonus of a buttery puff pastry sends it outta this world. Noms.

  3. says

    These look so wonderful and tasty and I love how fancy they are! Just right with a glass of champagne to celebrate what a great couple Megan & Ben are :)

  4. says

    Kirsten I could have sworn I visited you yesterday. I must have been delirious from lack of sleep. We had gotten back so late from our trip the night before I must have been half asleep and still am. These are gorgeous. I adore anything that is caramelized. Just love that sweetness it brings to things. I am sort of nervous working with puff pastry. Weird I know, I’ve done it a few times but I’m never quite sure I’m doing it right.

      • Red mama says

        These look fantastic!!! Can you prepare them in advance and heat as needed? I am having a party with 100 people and I need to pre-prepare most apps and freeze them for the server.

        • says

          Thanks, Red! I’m not sure about freezing the whole appetizers because I’ve never tried it. Puff pastry can be funny after being baked, so I’m a little nervous about the idea of freezing it with the toppings in place. Although, I guess you could try to freeze the baked pastry rounds on their own like you can buy in the freezer section at the store, and then quickly reheat them in the oven and then top them. I would definitely try it with a test batch before going live with them for a party of 100. If you do try it, I’d love to hear how you fared. :)


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