Boursin Cheese and Caramelized Onion Phyllo Packages (with Wheatberry Salad and Currant Syrup)
Top Six Recipes/ Boursin's "Chef of the Year" Contest November 2001. Reprinted with permission.

Phillip Targett, CEC
Sodexho Services, NSMC Salem Hospital
Salem, MA

Makes 8 servings

2 Tbsp. Butter
2 cups sliced onion
6 sheets phyllo dough
4 Tbsp. Butter, melted
¾ cup grated parmesan cheese
2 packages (5.2 oz.) Boursin Garlic & Fine Herbs Cheese
Chives, for garnish
Cooking spray
Wheatberry salad (recipe follows)
Currant syrup (recipe follows)

In large, non-stick skillet, heat 2 Tbsp. Butter over medium heat. Cook onions, stirring occasionally 8-10 minutes or until golden brown. If desired, season to taste with salt and pepper. Remove from heat and cool to room temperature.

Lay one sheet of phyllo on a clean flat surface and lightly brush with melted butter. Sprinkle with about 1 tablespoon Parmesan cheese. Cover with a second sheet of phyllo, brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Cover with a third sheet of phyllo, brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Cut phyllo stack down center crosswise and lengthwise to form 4 equal rectangles. Repeat process with remaining phyllo sheets.

Quarter each cheese round and flatten slightly to form eight 2 ½-inch-wide disks. Place one disk in center of each rectangle and top with about 1 round tablespoon caramelized onions. Fold the long sides up and over the middle to cover the cheese and onions. Fold the two remaining sides over to create rectangle shaped package.

Place seam side down on a non-stick baking pan lightly coated with cooking spray and brush each package with melted butter. Refrigerate 1 hour. Bake at 425 degrees Farenheit for 18-20 minutes, or until golden brown.


Wheatberry salad
3 cups cooked wheatberries
3 scallions, white part only, thinly sliced (about 3 Tbsp.)
2 plum tomatoes, seeded and diced
1 small cucumber, seeded and diced, skin on (about 1 cup)
1/4 cup fresh lime juice
2 Tbsp. Extra virgin olive oil
2 Tbsp. Finely chopped fresh mint
3/4 tsp. Salt

In medium bowl, combine all ingredients and mix well. Cover and chill 30 minutes before serving.

Red Wine & Currant Syrup
2 Tbsp. Canola oil
1 ½ cups diced onion
1 cup diced carrot
1 cup diced celery
1 bottle (750 ml) dry red wine
2 cups port wine
1 cup red currant jelly
1 Granny Smith apple, cored and diced
1 Navel orange, peeled and chopped

In medium saucepan, heat oil over high heat. Add onions, carrot and celery and cook 10 minutes or until golden brown. Add remaining ingredients and simmer over medium heat for 45 minutes. Strain, return to saucepan and reduce to 1 ½ cups or until syrup and mixture coats the back of a spoon. Cool to room temperature before using. Store in refrigerator.

To serve, place ½ cup of wheatberry salad inside a 4-inch ring mold in the center of serving plates and press down to compress salad so it will retain its shape when the mold is removed. Remove the ring mold. Cut each phyllo package in half diagonally and arrange on top of the wheatberry salad. Drizzle the plate with Red Wine & Currant Syrup and garnish, if desired, with two fresh chives.