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

Truly Outrageous Baked Sweet Potatoes

I love Halloween and have gone as the rocker Jem of the 80s hit cartoon Jem and the Holograms three years in a row now. I have no shame, I loved Jem growing up and adore the costume so much that I may even use it again at some point! I have very fond memories of...

Avocado Ranch Israeli Couscous Salad

I’m not a huge main dish salad fan. It seems like whenever I just have greens with veggies and protein for lunch, I end up with a grumbling tummy only a couple hours later. My outlook recently changed after a lab potluck though. Sima brought in a lovely spinach salad...

Indian Spiced Salmon with Pineapple Chutney

Whenever I buy a pineapple, I’m always reminded of the Hawaiian cruise my family took the summer after I graduated from high school. We went to a luau on the Big Island, kayaked in Kauai, attempted to surf in Maui, and snorkeled everywhere, but my most vivid memory is...

Sun Dried Tomato Turkey Meatloaf

Poor meatloaf. I think meatloaf tends to get a bad rap, but I will always have a soft spot for it because it was the first dish I ever made for Apolinaras. I was a baby of 22 and just starting to get comfortable in the kitchen when I invited him over for dinner. We’d...

Salmon over Coconut Broth with Baby Bok Choy, Snow Peas, and Mushrooms

I have to admit that even though I consider myself a “foodie,” sometimes hearing about the local/organic food debate tires me out. Ideally, we’d all get all our food from farmers in our state who use no pesticides, right? But it’s not really economical for most people...

Shrimp Fried Rice with Edamame, Corn, and Red Pepper Succotash

I'm back from San Diego and it was quite the trip! I'm already looking forward to going through my pictures and posting a recap this weekend, but for now, all I want to do is curl up and go to sleep. For some reason I thought it would be a great idea to take the...

Chicken Skewers over Citrus Mashed Potatoes

I love planning parties. My perfectionist and organizational sides enjoy thinking about all the details and watching everything come together. We may not have kids yet, but I already know I’ll be one of those moms attempting to throw picture perfect birthday parties...

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...