These tasty, bite-sized snacks take everything you love about French onion soup and turn it into an easy appetizer! The onions are slowly caramelized in beef broth and white wine, then baked alongside Gruyère in a cozy little puff pastry. They’re such an easy party snack and the perfect appetizer recipe for a crowd!

Ingredients:
1 sheet of puff pastry, cut into 16 pieces
1 whole sweet onion, thinly sliced
[A splash of olive oil]
[Sea salt & black pepper]
1/3 cup of dry white wine
1/2 cup of beef broth
1 cup of freshly grated Gruyère cheese
[Mini muffin tin, for baking]

Directions:
Let the puff pastry defrost for at least 30 minutes before cutting it. Then, preheat the oven to 400.

Meanwhile, add the sliced onions to a pan along with a splash of olive oil. Toss the onions in the oil, season them with salt and pepper, and let them cook down on medium-low heat for about 15 minutes, stirring them occasionally. From there, add the wine and toss the onions; let the wine fully absorb, about 10 minutes.

Once absorbed, add the beef broth to the onions, then toss the onions in the broth and let that fully absorb for another 10-15 minutes. Let the onions just start to crisp up on the bottom (but don’t let them burn!) before removing them from the heat.

Place the puff pastry pieces snugly into a nonstick or coated mini muffin tin. Load each puff pastry piece with a scoop of onions, then top it with cheese. Add a little sea salt. Repeat for all of the bites, then cook them 10-15 minutes or until the puff pastry turns golden brown. (Be careful with how much cheese you add to each pastry, as it could melt out while the puff pastry bakes).

Tip: For an additional hint of sweetness to balance out the savory, add a little drizzle of honey!