Description
These French Onion Soup Bites are a delightful appetizer that captures the rich, caramelized flavors of classic French onion soup in a bite-sized crescent roll cup, topped with melted Gruyère cheese and fresh thyme. Perfect for parties or cozy gatherings, they combine the sweetness of slowly cooked onions with savory broth and tangy vinegar, baked to golden perfection.
Ingredients
Scale
For the Onion Filling
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 2 large yellow onions, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup low-sodium beef broth
- 2 Tbsp. sherry vinegar or red wine vinegar
For the Crescent Roll Cups
- 2 (8-oz.) cans crescent rolls
- 4 oz. Gruyère, grated
- Cooking spray, for greasing
- Fresh thyme, for serving
Instructions
- Prepare the muffin pan: Generously grease a 24-cup mini muffin pan with cooking spray to prevent sticking and make removing the bites easier after baking.
- Caramelize the onions: In a large skillet over medium heat, heat olive oil and butter until the butter melts. Add the thinly sliced onions, seasoning them with kosher salt and freshly ground black pepper. Cook the onions, stirring often, until they become tender and caramelized, which should take about 30 minutes, allowing their natural sugars to develop a rich sweetness.
- Deglaze and reduce: Stir in the low-sodium beef broth and sherry or red wine vinegar. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but the onions remain slightly moist, about 5 minutes. Adjust seasoning with salt and pepper as needed, then remove from heat.
- Prepare the crescent roll crusts: Preheat the oven to 375°F (190°C). Unroll one can of crescent roll dough and cut along the perforated line to divide it into 2 pieces. Then cut each piece lengthwise down the center, creating 4 large rectangles guided by the seams. Cut each large rectangle into 3 smaller pieces. Press each piece into the muffin cups, stretching as necessary to cover the sides completely. Repeat this process with the remaining can of dough.
- Fill and top: Spoon approximately 1 tablespoon of the onion mixture into each crescent roll-lined muffin cup. Sprinkle evenly with grated Gruyère cheese on top.
- Bake the bites: Place the muffin pan in the oven and bake for 18 to 20 minutes, or until the cheese is melted and the dough is golden brown and cooked through.
- Cool and garnish: Allow the bites to cool in the pan for 10 minutes to set. Carefully transfer to a serving platter and garnish with fresh thyme leaves before serving to add a fragrant herbal note.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth while maintaining the rich flavor.
- Gruyère cheese can be replaced with Swiss cheese or Emmental if preferred.
- Ensure onions are caramelized slowly to develop maximum sweetness and depth of flavor.
- Use fresh thyme for garnish to add brightness and an aromatic touch.
- These bites can be prepared a few hours in advance and warmed up before serving.
- Adjust vinegar amount to taste for desired tanginess.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
