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French Onion Mini Crescent Cups Recipe
Ingredients
- 3 tablespoons butter
- 4 cups (about 1 lb) thinly sliced sweet onions
- 1/2 cup water
- 1/2 teaspoon salt
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
- 1 cup shredded Gruyère cheese (4 oz)
- 2 tablespoons finely chopped fresh chives
| PREP TIME 45m |
COOK TIME 15m |
TOTAL TIME 1h |
YIELD 24 servings |
|---|
Instructions
- Heat oven to 350°F.
- Spray 24 miniature muffin cups with cooking spray; set aside.
- In 12-inch skillet, melt butter over medium-high heat.
- Add onions; cook 15 minutes, stirring frequently.
- If onions are browning too fast, reduce heat to medium.
- Carefully add 1/4 cup of the water; stir to deglaze pan.
- Cook 10 minutes, stirring frequently.
- Repeat deglazing with remaining 1/4 cup water.
- Cook 3 to 5 minutes, stirring frequently, until water is absorbed and onions are deeply browned and tender.
- Stir in salt; transfer caramelized onions to bowl, and cool 15 minutes at room temperature.
- Chop onions; reserve.
- If using crescent rolls: Unroll dough; separate into 4 rectangles.
- Firmly press perforations to seal.
- If using dough sheet: Unroll dough; cut in half horizontally and vertically to form 4 rectangles.
- Cut each rectangle into 6 squares (about 2x2 inches each).
- Gently press squares into miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
- Spoon about 2 teaspoons chopped onions into each cup.
- Top with about 2 teaspoons cheese.
- Bake 15 to 20 minutes or until edges are deep golden brown.
- Cool in pan on cooling rack 5 minutes; remove from muffin cups.
- Garnish with chives.
A recipe from Tablespoon
2020-05-15
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