Cheddar gougeres with caramelised onion
Impress your guests for less with a glamorous French-style starter - these choux pastry puffs cost just $1.30 per serve.
|
0:45
To prep |
0:45
To cook |
11
Ingredients |
EASY
Difficulty |
6
Servings |
0
Average rating (0 Members) |
recipe Add to
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- Ingredients
- Nutrition
Caramelised onion
|
Energy 1681kJ |
Fat saturated 12.00g |
|
Fat Total 25.00g |
Carbohydrate sugars 11.00g |
|
Carbohydrate Total 27.00g |
Dietary Fibre 3.00g |
|
Protein 15.00g |
Cholesterol 188.00mg |
|
Sodium 192.50mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
To make the caramelised onion, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 15 minutes or until soft and onion starts to brown. Stir in the sugar and vinegar. Cook, stirring, for 7 minutes or until the mixture thickens. Season with salt and pepper.
-
Step 2
Preheat oven to 200°C. Brush 2 large baking trays with melted butter to lightly grease. Combine the milk and butter in a pan over medium heat. Bring to the boil. Add the flour. Stir with a wooden spoon until a smooth paste forms. Cook, stirring, for 1 minute or until mixture forms a ball and comes away from side of pan. Set aside for 2 minutes to cool slightly.
-
Step 3
Add one-quarter of the egg to the flour mixture. Use an electric beater to beat until smooth and well combined. Repeat, in 3 more batches, with remaining egg, until the mixture is smooth and glossy and just falls from the beaters but still holds its shape (you may not need to add all the egg). Stir in the cheddar.
-
Step 4
Drop teaspoonfuls of the mixture, about 2cm apart, onto the prepared trays. Bake in oven for 20 minutes or until puffed and golden. Turn oven off. Leave the gougeres in the oven, with the door ajar, for 1 hour to cool completely.
-
Step 5
Use a serrated knife to make a horizontal cut in the side of each gougere (do not cut all the way through). Fill with caramelised onion. Serve immediately with the lettuce leaves.
Time plan tip: Prepare this recipe to end of step 1 up to 3 days ahead. Store in an airtight container in the fridge. Continue to end of step 4 up to 4 hours ahead. Remove the onion from the fridge 2 hours ahead. Continue from step 5 just before serving.
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