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1
Thaw pastry according to package directions.
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2
Slice onions in half and then slice across into thin strips.
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3
Heat a frying pan over medium heat and add butter and onions.
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4
Stir with a wooden spoon occasionally, allowing to cook for approximately 15 to 20 minutes, until onions have begun to take on a caramel color.
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5
While onions are cooking, cut mushrooms in half, then slice each half thinly.
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6
When onions are well colored, add mushroom slices and stir occasionally until mushrooms are also cooked.
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7
Finally, add crumbled bacon if desired.
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8
Taste the mixture and add salt as needed.
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9
Pour in the cream and stir around for 30 seconds or so, allowing mixture to bubble and thicken.
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10
Turn off heat and set mixture aside.
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11
Preheat oven to 350 degrees (F).
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12
Open sheets of puff pastry.
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13
Using a pizza cutter, slice each square sheet of pastry into 16 smaller squares.
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14
Line a mini muffin tin with the small squares of puff pastry.
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15
Cut brie into thin slices about 1 square.
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16
Put a piece of brie into the bottom of each pastry cup.
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17
Add about one tablespoon of the onion/mushroom mixture to top off each puff pastry cup.
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18
When all the appetizers are assembled, you can either cover loosely in plastic wrap, refrigerate them and bake later, or put them right into the oven.
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19
Bake for 15-20 minutes, until pastry is golden.
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20
Let cool slightly and serve.
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21
NOTE: If you have leftover onion/mushroom mixture its delicious tossed into pasta, with a little more cream and some grated parmesan!
