Impress your guests with these starters using Athens® or Apollo fillo dough.
FRENCH ONION SOUP STRUDEL
Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware
6 cups yellow onions, Julienne into ¼-inch pieces
Cooking spray, as needed
1 ½ cups beef stock, no salt!
2 teaspoons fresh Thyme leaves
1 teaspoon black pepper
16 sheets Athens® Fillo Dough (9” x 14”), thawed
½ cup low fat Swiss or Gruyère cheese, shredded
In a medium non-stick skillet sprayed with cooking spray over medium low heat, cook onions stirring very frequently to prevent scorching on the bottom of the pan. While the onions are cooking, in a small saucepan, reduce the beef stock until only 1/4 cup remains, 10-15 minutes. When onions are caramelized, and reduced to about 2 ½ cups add beef stock reduction, thyme, black pepper and cook for 5 minutes over low heat to marry flavors. Cool completely.
Lay a sheet of the fillo dough on a work surface, spray the fillo generously with cooking spray. Repeat 7 times more stacking each fillo sheet on top of the previous. Repeat with the remaining fillo sheets to create two eight-sheet sets.
Spread the cheese along the short side on the fillo set then top with half of the cooled onion mixture. Roll the fillo up over the filling. Fold the left and right end over 1 inch and then roll to the end of the fillo to form a strudel. Roll the strudel up to the end of the fillo dough. Repeat with the other fillo set and the remaining filling. Place both strudels on an ungreased baking sheet seam-side down. Score each strudel into four pieces. Lightly spray the strudels with cooking spray.
Bake in a preheated 350°F oven for 15-20 minutes until golden and crisp. Remove strudels from the oven and let set for 2-3 minutes before cutting. Cut each strudel into four pieces. Serve immediately.
The filling can be prepared ahead of time and refrigerated.