3 slices bacon
2 tablespoons Cabot Salted Butter
2 large Spanish onions, cut into fine julienne
1 cup Harpoon IPA Beer
2 apples, peeled cut into medium dice
6 ounces Cabot Extra Sharp Cheddar, grated (about 1½ cups)
2 teaspoons minced fresh thyme leaves
To make filling:
COOK bacon until crisp; drain, chop coarsely and set aside.
MELT butter over low heat in large non-reactive skillet. Add onions and let cook very slowly, stirring often, for 30 to 60 minutes or until well caramelized and tacky (scrape bottom of skillet often toward end of cooking time and reduce heat to prevent burning.)
STIR in beer and let simmer until liquid has cooked away.
ADD apples and cook for 1 to 2 minutes longer or just until apples are slightly softened. Remove from heat and stir in cheddar, thyme and reserved bacon. Let filling cool completely.
To assemble and bake roulade:
MIX together sour cream and thyme in small bowl; set aside.
MELT butter over low heat in small saucepan. Skim foam from top of melted butter and discard. Spoon clear melted butter from saucepan into small bowl, leaving milky residue behind.
PREHEAT oven to 325°F. Lightly brush baking sheet with some of clarified butter.
PLACE first sheet of phyllo on work surface and brush lightly with butter. Season lightly with salt and pepper.
PLACE next sheet on top, buttering and seasoning again. Repeat with third sheet. Spoon reserved filling along one long edge of phyllo. Roll up phyllo around filling and transfer seam-side-down to baking sheet.
BAKE for 12 to 15 minutes or until golden brown. Cut into slices and serve topped with thyme sour cream.