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.
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 puff-pastry dough
12 tablespoons grated Gruyère cheese
1. Preheat the oven to 375°F. Grease the cavities of a 12-cup muffin tin with nonstick cooking spray.
2. In a large sauté pan, heat the olive oil and butter over medium heat.
3. Add the onion and sauté until tender and caramelized, 25 to 30 minutes. Season with salt, pepper and thyme.
4. Add the beef broth and bring the mixture to a simmer. Simmer until the liquid has reduced almost entirely. Stir in the heavy cream.
5. 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.
6. Place 2 tablespoons of the onion filling into each cup and then top with 1 tablespoon grated Gruyère.
7. Bake until golden brown, 20 to 22 minutes. Serve immediately.