Description
Buttery pastry cups arrive puffed and golden, bursting with sweet-savory onions and melted gruyère. A bold drizzle of spicy honey adds a sticky, fiery finish to every crisp, gooey bite.
Ingredients
- 1 sheet thawed puff pastry
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium yellow onions thinly sliced
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup grated Gruyere cheese
- 1 egg
- 1 tablespoon water
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Melt butter and olive oil in a skillet over medium heat.
- Add onions, sugar, and salt and cook, stirring occasionally, until onions are deep golden brown, about 20 minutes.
- In a small bowl, combine honey and red pepper flakes and set aside.
- On a lightly floured surface, roll out puff pastry and cut into 12 equal squares.
- Press each square into the muffin tin compartments and brush the edges with beaten egg mixed with water.
- Bake pastry cups until puffed and golden, about 10 to 12 minutes; remove from oven.
- Fill each cup with caramelized onions and top with Gruyere cheese.
- Return to oven and bake until cheese is melted, about 5 to 7 minutes.
- Transfer bites to a serving platter and drizzle with hot honey before serving.
Notes
- Feel free to swap Gruyere for cheddar or fontina.
- Make the caramelized onions a day in advance to save time.
- Extra honey can be served on the side for drizzling.
- Store leftovers in an airtight container and reheat in the oven for best texture.