French Onion Soup Bites

BY CASEY ELSASS

French onion soup is already a bowl of perfection: fortifying broth, sweetly soft onions, a few chunks of bread, and a molten layer of cheese. These little bites prove that perfection can come in many forms. In this shareable appetizer, a big pile of onions slowly cooks down until they’re perfectly caramelized, then get simmered in beef broth for a ton of rich flavor.

The bites are made from crescent dough (the kind from a can that’s impossibly buttery), for a crunchy exterior, soft oniony center, and—don’t worry, I didn’t forget—a molten layer of cheese blanketing the top. They’re the perfect finger food, whether you’re hosting a soirée or simply treating yourself. Bon appétit!

Ingredients

Cooking spray
2 tbsp.extra-virgin olive oil
1 tbsp.unsalted butter
2large yellow onions, thinly sliced
Kosher salt
Freshly ground black pepper
1/2 c.low-sodium beef broth
2 tbsp.sherry vinegar or red wine vinegar
2(1-oz.) cans crescent rolls
4 oz.Gruyère, grated
Fresh thyme, for serving

Directions

1. Step 1Generously grease a 24-cup mini muffin pan with cooking spray. In a large skillet over medium heat, heat oil and butter until butter is melted. Add onions; season with a generous pinch of salt and pepper. Cook, stirring often, until tender and caramelized, about 30 minutes.
2. Step 2Stir in broth and vinegar. Bring to a simmer and cook, stirring occasionally, until liquid is almost completely reduced but onions are still a little wet, about 5 minutes; season with salt and pepper, if needed. Remove from heat.
3. Step 3Preheat oven to 375°. Unroll 1 can of crescent roll dough. Cut along perforated line to make 2 pieces. Cut each piece lengthwise down the center to create 4 large rectangles (there should be a seam to guide you here). Cut each rectangle into 3 pieces. Press pieces into muffin cups, stretching as needed to completely cover the sides. Repeat with remaining can.
4. Step 4Spoon 1 tablespoon onion mixture into each cup. Sprinkle with cheese.
5. Step 5Bake bites until cheese is melted and dough is golden brown, 18 to 20 minutes.
6. Step 6Let cool 10 minutes in pan. Transfer bites to a platter. Top with thyme.