Cake, Batter, and Bowl

French Onion Phyllo Squares

Main Dishes

French Onion Phyllo Squares

French Onion Phyllo Squares

Sometimes you have to milk an idea for all it’s worth. My French Onion Mac & Cheese is by far the most popular recipe on my blog, so I was recently thinking about what other way I could highlight the same flavors. How about layers of flaky crispy phyllo dough piled between caramelized onions and gooey fontina and asiago cheeses?

Uh huh, these French Onion Phyllo Squares are as good as they sound. Caramelized onions are really one of those ingredients that just make everything better. Yes, I definitely say this every time I mention them on my blog, but it’s just so true! I served the squares with a simple salad for dinner and they reheated really nicely as well. Yay for another fun spin on a classic!

French Onion Phyllo Squares
Printable Recipe

Ingredients:

Caramelized Onions:
2 tablespoons unsalted butter
2 tablespoons olive oil
3 large yellow onions, sliced (9 cups)

Assembly:
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
30 13×9-inch sheets of thawed phyllo dough (I cut mine from these 18×14-inch sheets)
1 cup shredded fontina cheese
1 cup shredded asiago cheese

Directions:
To make the caramelized onions, heat butter and olive oil over medium low heat in a large nonstick skillet until butter is melted. Add onions, cover, and cook 40 minutes, stirring every 10 minutes. Remove lid and cook an additional 20 minutes, stirring every 10 minutes, or until caramelized. Cool completely to room temperature, about an hour.

To make the squares, heat oven to 350˚F. Prepare and handle phyllo dough according to package directions. Mix butter and olive oil in a small bowl and place 1 sheet of phyllo dough in a 13×9-inch pan; use a pastry brush to lightly evenly coat the sheet of phyllo dough with the butter/olive oil mixture. Repeat until 15 layers of phyllo dough are stacked. Evenly spread cooled caramelized onions on top, then layer 5 more sheets of phyllo dough, brushing each with the butter/olive oil mixture. Evenly sprinkle fontina and asiago cheese on top and layer remaining 10 sheets phyllo dough on top, brushing each with the butter/olive oil mixture. Bake at 350°F for 25 to 30 minutes or until golden brown. Cut into 6 squares. Makes 6 servings.

Nutrition: 528 calories, 32.0g fat, 4.2g fiber, 16.0g protein per serving
Cost: $1.30 per serving

Sausage and Quinoa Stuffed Acorn Squash

The past few weeks have been a bit more crazy than usual because I’ve been working on a grant with my PI while still trying to squeeze in a healthy number of experiments. Our annual genetics department and lab ski retreats have also been thrown into the mix, and I’ve...

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash

I don’t usually buy a lot of produce at Costco, since it’s tough for just the two of us to eat our way through their large packages of fruits and veggies before it all spoils (although I do regularly make an exception of their Brussels sprouts and berries because we...

Sesame Chicken with Soba Noodles

I spent the last week at a science conference in Colorado – check out the gorgeous views! While most people ski during the afternoon breaks at Keystone meetings, I decided against pushing my luck with my poor knee that has been acting up again when I jog. I did get to...

CABLT (aka Chicken, Avocado, Bacon, Lettuce, and Tomato) Sandwiches

I thought it would be fun to share a little pregnancy update today! I’m somehow already 34 weeks along – how crazy is that? Our little girl is very active and loves to kick and squirm around, especially after dinner when I’m relaxing. Apolinaras’ voice always seems to...

Pumpkin Pasta Bake

So, it’s time to spill the beans on a little secret – I’ve been training for a half marathon! I’ve resisted saying anything about it on my blog until now because I didn’t want to put any pressure on myself, but now that the race is over, I’m ready to share my...

Pancetta and Sun-Dried Tomato Stuffed Chicken Breasts

We just got back from our annual lab ski trip, where stayed in a huge house up in New Hampshire and hit the slopes and snowshoeing trails at Mount Sunapee. We all had a great time relaxing, hanging out, and enjoying some incredible meals. Everyone signed up to make a...

Pecan and Coconut Crusted Tilapia over Tropical Rice

Before we left for Florida over the holidays, I tried to strategically plan our meals to use up every last bit of food of in the fridge. It’s always so sad having to throw out spoiled ingredients when you get back! We also scrubbed the fridge and rest of our apartment...

Cheesy Caramelized Onion Tart with a Mashed Potato Crust

When I posted the recipe for my Fiesta Potato Pie a little over a year ago, I got a lot of comments about the fact that I used instant mashed potatoes to make the crust. I know, I know, I don’t normally buy instant mashed potatoes either, but I actually developed...