These French onion soup puffs are the perfect canapé. Filled with soft, caramelized onions and nutty Gruyère, they are a guaranteed crowd pleaser.
The sweetness of the onions with the Gruyère encased in buttery pastry is the stuff dreams are made of. Perfect balance in every bite. It is the perfect canapé to serve with drinks and can be fully prepped ahead so great for festive parties.
Tips for making French onion puffs
- Use shop-bought frozen puff pastry. Having a few sheets of puff pastry in the freezer is a great tip for the festive season. Whipping up a batch of quick appetizers is a breeze when you are prepared. Thaw the pastry then cut into small squares (approximately 5cmx5cm).
- Spray a muffin tray with cooking spray then loosely press the puff pastry into each hole.
- Cook the onions low and slow until they are caramelized and soft. Add the onions to the pastry then add a teaspoon of grated cheese.
- Pinch the corners of the pastry together to encase the filling then brush with egg wash.
- Bake until the pastry is puffed, golden and crisp.
- Remove the puff from the oven and allow to cool for 15-20 minutes before serving.
Making ahead and freezing
These puffs can be made a day in advance and kept un-baked, covered in the fridge. Simply bake before serving. The unbaked puffs can also be wrapped well in plastic and foil and frozen for up to 3 months. Bake from frozen on a parchment-lined baking sheet until crisp and golden.
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French onion soup puffs
for the onions
- 6 red onions thinly sliced
- 1 tablespoon soft brown sugar
- 1 tsp thyme leaves
- salt to taste
for the puffs
- 400 g (14oz) Puff pastry thawed
- 100 g (3.5oz) Gruyère grated.
- 1 egg beaten
- Ssauté the onions over medium heat for 20-25 minutes until they are soft and golden brown. Be patient as this is where the onions develop their rich flavour.
- When the onions are golden brown, add the sugar, thyme and salt and cook for another 10 minutes over low-medium heat.
- Remove from the heat and allow to cool.
- Pre-heat the oven to 180°C/350°F and spray a muffin tray with cooking spray.
- Roll out the puff pastry slightly then cut squares of approximately 5cm x 5cm.
- Fill each with a spoonful of the caramelized onions followed by some grated Gruyère. Take care not to overload with filling as it can burst open when baking.
- Pinch the sides together to encase the filling.
- Brush with the egg wash. Place in the oven and allow to bake for 15-20 minutes until golden brown and puffed.
- Remove from the oven and allow to cool slightly then serve.
I am wondering if I can make them the day before I need them and bake them that day? Ruth
Yep, that shouldn’t be a problem. Just cover them well with plastic wrap so the pastry doesn’t dry out.
we cut about 20 from each sheet but had way too much onion left over. We could have used only 3 onions and it would be fine. They are wonderful and enjoyed by all.
So glad you liked them Karen. I use the onions for a few days after with breakfast and as fillings for sandwiches.
I’ve made these twice now and they are hugely popular. Joy the Baker says you can cook and freeze them, which I did with some trepidation in preparing for a party last weekend. They heated up beautifully. Another incredible freezer canapé!
Great idea to freeze them!
could I use caramelised onions from a jar?
Of course! They would work so well.
Made them today for mother’s day lunch instead of roast potatoes. Wow, they are incredible and so easy. Used caramelised onions from jar so it was super quick. Everyone wanted more and I had only made one for each person!
I’m so glad you and your guests liked them Colleen! 🙂
Thanks Jodie! I hope my American readers will find this conversion useful!