Onion Puffs (Gluten Free)

I am always on the hunt for delicious appetizers. Gluten free appetizers, can leave much to be desired. I have also found they have trouble running the distance when it comes to the sitting time most appetizers endure trying to keep up their youthful appearance being on display on a cute try or platter.

These onion puffs not only stay pretty for the whole party, but last delicious until the lean up happens at the end of the evening. They are amazing and ridiculously simple to make. The cost is pretty low for such a beautiful little morsel. Give ’em a try!

Note: These crispy little puffs can be ready in no time! The most time consuming part is cutting out the circles which isn’t necessary if you use a baguette or don’t care too much about fanciness.

gluten free onion puffs

Ingredients

1/4 cup grated Parmesan cheese

1 cup mayonnaise

1/4 cup minced shallots

1/2 cup minced yellow onion

1 loaf of gluten free french bread or 5-6 slices GF sandwich bread

Directions

In a small bowl, mix the Parmesan, mayonnaise and shallots and onions.

Slice a loaf of gluten free french bread into 1/4 inch rounds or use a small cookie cutter to punch out circles from GF bread (avoid the crust if using GF sandwich bread). Place the circles on a sheet pan.

Turn the broiler on low, and position an oven rack about 8 inches from the broiler.

Place the bread under the broiler, and toast until it turns golden-brown, 2-3 minutes (This step is only necessary id using sandwich bread). Remove the bread from the oven.

Using a small scoop, scoop a dollop of the mixture onto the top of each round of bread. If you don’t have cookie scoops, you can scoop a heaping teaspoonful or pipe a dollop of the onion mixture on the untoasted side of a each piece of bread. Repeat until all of the bread is topped with the mixture.

Return the sheet pan back to the oven, and cook until the onion mixture puffs up and turns golden brown, 6-8 minutes.

Remove puffs from the oven and top with a few chives, a dot of hot sauce or shard of Parmesan, optional.

Serve warm.

The yield is quite a lot, depending on the size of your rounds of bread. I make mine about an inch in diameter and get about 40 puffs.

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