French Onion Cups Recipes

FRENCH ONION AND SWISS CHEESE CUPS

Steps:

• 1. Preheat oven to 400. Invert a muffin pan and lightly grease4 the back side of ten muffin cups w/olive oil. Pat a biscuit flat and place over greased muffin cup and stretch dough to cover cup. Repeat w/remaining biscuits. Bake until golden brown about 7 minutes....let cool slightly then remove biscuit cups carefully fom pan and invert onto a baking sheet to cool completely.
• 2. Meanwhile heat a medium cast-iron skillet over med-high heat. Add 2 tblsp. of olive oil and the onions, 1/4 tsp.salt n 1/4 tsp.blk.pepper cook stirring every 3 min. for 15 min. or until onions are softened n are browned. Divide onion mixture among the biscuit cups.
• 3. In a small saucepan melt butter over med-low heat. Whisk in flour until smooth. Pouring slowly whisk in heavy cream (or 1/2 n 1/2) and cook, stirring until thickened. Stir in mustard. Remove from heat and stir in 1/2 of the cheese. Season w/ salt n pepper. Spoon the cheese sauce over the onions, sprinkle w/the thyme and remaining cheese. Bake until cheese is melted and biscuit edges are golden ...5 minutes and ENJOY!

FRENCH ONION BITES

Steps:

• Preheat oven to 375°F with rack in middle.
• Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool.
• Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
• Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
• Preheat broiler.
• Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).

FRENCH ONION BITES

Steps:

• Preheat oven to 375 F with rack in middle.
• Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool.
• Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
• Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
• Preheat broiler.
• Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).
• Steps that can be done ahead of time:.
• Onions can be caramelized 3-5 days ahead and kept chilled.
• Bread slices can be toasted and cheese shredded 1-2 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.

FRENCH ONION CUPS

Steps:

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CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.