One of my favorite quick appetizers (or in my case, dinner) is the Safeway Select brand frozen caramelized onion and Gorgonzola puff pastry cups. I brought them to a baby shower a couple of months ago and they were a hit! I think they were in the house for 15 minutes before they were all gone, I felt so bad I hadn’t brought more; my friends were literally standing around the tray eating one, and then another, and then another. People kept assuming I had made them – which is great, I’ll take the compliment – but it got me thinking, why not? I could totally make these!

The other day when we had some left-over frozen pastry dough and Gorgonzola from the Baby Beef Wellingtons Cat had made, I knew it was time to strike.

Caramelized Onion and Gorgonzola Cups
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 12
  • 1 sheet of frozen puff pastry dough
  • 2 large sweet onions
  • 1 tablespoon granulated sugar
  • 2 5 oz package crumbled gorgonzola
  • Cranberry Port Sauce - Optional
  • 2 tablespoons butter
  • 1 large diced shallot
  • 2 tablespoons crushed garlic
  • ⅓ cup dried cranberries
  • 1 cup beef broth
  • 1 cup Port
  1. Defrost your pastry dough according to the packaging directions
  2. Roll it out on a floured surface with a floured rolling pin until it’s about 12”x12”
  3. Cut the large pastry sheet in half. Then cut each half into thirds so that each strip is about 2”.
  4. Cut it exactly the same the other way so you have squares that are 2”x2”. They should be large enough to tuck into mini cupcake tins and have the corner stick out just a little.
  5. Stuff all your squares into their holes and then fork the bottom of each square to ensure it doesn’t puff up too much and push out the filling.
  6. Peel and chop the ends off your onions. Slice them in half long-ways and then slice them cross-ways so you have ⅛” to ¼” slices.
  7. Place the onions in a large pan with a little bit (tablespoon or so) of water and your sugar. Cook over medium high heat until caramelized - soft and brown. Set aside until you're ready for assembly.
  8. Optional - Cranberry Port Sauce - Melt butter in a medium sauce pan, add your onion, garlic, cranberries, beef broth, and port. Boil over high heat until reduced significantly and is a thick saucy consistency.
  9. Once your pieces are prepared, assemble to your preference and taste. I like a lot of cheese, and a lot of cranberry sauce.


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Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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