don't know what to call it wonton appetizer

well, i created a new recipe! i'm very excited about this one because i thought of it when i was going through recipes last week looking for appetizers for thanksgiving day. for some reason none of them appealed to me, but as i was looking through recipes several ingredients kept catching my eye, so i thought why not come up with something using the few ingredients that really caught my attention. the main ingredient that i was really craving is guyere cheese...shocking right? then i had read a recipe for a salad that had carmelized onions as part of the dressing and i thought that sounded really good. and the third ingredient was a no brainer...bacon. then i wasn't sure how i should combine the three, and puff pastries came to mind, but i already use puff pastries in a ton of appetizers, so i wanted to try something new. i kept asking myself what makes food so good...and right as i was thinking that i was flipping through one of my everyday food magazines and came across a picture of fried mozzarella balls and the light went on...of course...it has to be fried! so...with that i knew i'd be making a wonton appetizer.

1 cup grated guyere
4-5 slices of bacon cooked and chopped
half a small yellow onion chopped
half a package of small square wonton wrappers

1. cook the bacon and chop it. reserve about 1 to 2 tablespoons of the bacon grease in the pan.

2. in the same pan with the reserved bacon grease carmelize the onions.

3. grate the cheese into a small mixing bowl and add the other two ingredients and toss to mix.

4. fill the wonton wrappers with a teaspoon or so of the mixture and wrap to your liking...i folded them in triangles then folded the top to one side and the two sides corners folded over the other side. i dabbed  a little water along the edges before folding them over into triangles, so they would stick together better.

5. i fried the wontons in peanut oil over medium high heat...they took maybe 30 seconds to a minute per side.

take the bacon out when it is just to the point of turning crispy...

use a little bit of the bacon grease to carmelize the onions in...

don't crank the heat too high or the onions will burn instead of carmelizing...

the wonton filling! you don't need much...

my little wrapping station...

almost two dozen with these amounts...don't over stuff!

into the oil...

the finished product...totally delicious!

tips: i highly recommend only a teaspoon or teaspoon and a half of filling per wonton. the gruyere and onion are extremely flavorful and with a smaller amount of filling it leaves you wanting just a little bit more, which is where i think good food should leave you. that way you can eat a dozen of these without making yourself completely sick.