French Onion Puff Pastry Cups with Gruyère
A seasonal French onion puff pastry cups recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 80 minutes
- Yield: 24 cups
- Category: Appetizers
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon fresh thyme leaves
- 1 tablespoon dry sherry or low-sodium beef broth
- 1 sheet frozen puff pastry, thawed but cold
- 4 ounces Gruyère cheese, finely shredded
- 1 large egg beaten with 1 teaspoon water
- Chopped chives, for serving
Instructions
- Caramelize the onions: Melt butter over medium-low heat. Add onions and salt and cook 25 to 30 minutes, stirring often, until deep golden. Add brown sugar and thyme for 2 minutes, then deglaze with sherry. Cool completely.
- Prepare the pastry: Heat the oven to 400°F (205°C). Lightly grease a 24-cup mini muffin pan. Roll the cold pastry into a 10-by-15-inch rectangle and cut into 24 squares.
- Fill the cups: Press pastry squares into the pan. Divide cooled onions among them and top with Gruyère. Brush exposed pastry edges with egg wash.
- Bake: Bake 15 to 18 minutes until the pastry is deeply golden and the cheese bubbles.
- Finish: Cool in the pan 5 minutes, loosen with a thin knife, and garnish with chives. Serve warm or at room temperature.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.