French Onion Cups
You love French onion soup. Now imagine this classic baked into bite-size bowls of puff pastry. Introducing French onion cups. Go ahead and help yourself to—let's be honest—a few.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 sweet onions sliced
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- ½ cup beef broth
- 3 tablespoons heavy cream
- 1 package store-bought puf
- f-pastry dough
- 12 tablespoons grated Gruyère cheese
- Preheat the oven to 375°F. Grease the cavities of a 12-cup muffin tin with nonstick cooking spray.
- In a large sauté pan, heat the olive oil and butter over medium heat.
- Add the onion and sauté until tender and caramelized, 25 to 30 minutes. Season with salt, pepper and thyme.
- Add the beef broth and bring the mixture to a simmer. Simmer until the liquid has reduced almost entirely. Stir in the heavy cream.
- Roll out the puff-pastry dough a little to flatten it. Cut the dough into 2½-inch squares and then press a square into each of the cups of the prepared muffin tin.
- Place 2 tablespoons of the onion filling into each cup and then top with 1 tablespoon grated Gruyère.
- Bake until golden brown, 20 to 22 minutes. Serve immediately.