Served at the 2026 Winetails & Tapas Wine Trail, Dierberg Star Lane Tasting Room
Ingredients:
¼ cup unsalted butter
2 yellow onions, finely chopped, medium
salt and pepper, to taste
¼ teaspoon thyme leaves, fresh, picked from stem
1 tablespoon dry white wine
4 ounces cream cheese, room temperature
1 large egg, lightly beaten
2 tablespoons parsley, chopped, fresh
30 mini fillo dough shells,
Directions:
Heat oven to 350°F. In medium skillet over medium heat, melt butter. Add chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, 10 minutes until softened. Add salt and pepper to taste. Continue to cook onions 10 minutes, stirring occasionally, then add fresh thyme leaves.
Cook yet another 10 to 15 minutes, stirring occasionally, until onions are deep golden brown and very caramelized. Add white wine and continue to cook 3 minutes more. Remove from heat. Stir in cream cheese, egg and parsley until well combined.
Place fillo shells on rimmed baking sheet. Fill each shell with a scant tablespoon onion mixture. Bake 10 to 15 minutes until shells are lightly golden and filling is lightly browned on top. Serve warm.
Serves: 30 tartlets
Recipe Credit: Stephanie Wise
Hermann Thyme Spritz Recipe
Ingredients (per glass):
3 oz chilled Pinot Noir or Cabernet Franc – Dierberg Pinot Noir
2 oz club soda or tonic water
½ oz dry vermouth (optional, adds herbal depth)
Garnish: fresh thyme sprig or lemon twist
Method:
Fill a wine glass with ice.
Add red wine (and vermouth if using).
Top with soda/tonic.
Stir gently and garnish with thyme.
