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

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...

Champagne Salmon with Swiss Chard Quinoa

I was super excited when my good friend Eva asked if we would like to use her family’s farm share while they visit her parents in Austria for the next few weeks. Eva is inspirational because she works full time as a pulmonary pediatrician and is raising the two...

Basil Quinoa with Chicken, Eggplant, Zucchini, and Sun Dried Tomatoes

Apolinaras has quite the green thumb. Our apartment has a Juliet balcony, which is basically a huge sliding glass door that opens to umm, the bars of the balcony like this one. So as you can imagine, there's really not much room for plants, but Apolinaras is quite the...

Flank Steak with Red Wine and Tamarind Sauce

Ah yes, it’s finally time to share my very first beef recipe! We don’t eat a huge amount of red meat, but every once in awhile a serious craving strikes and I just have to devour a juicy burger or steak. I only recently began cooking steak at home though because I was...

Plantain Crusted Chicken

Nope, this isn’t a recipe for chicken parm, although that’s what you’d think if you just saw the picture, but it was inspired by this Italian favorite. My hubby loves my chicken parm and loudly proclaims to anyone that will listen that he can never order it in a...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...

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...

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...