Monday, February 7, 2011

French Onion Soup Cups

These were a huge hit yesterday at our Superbowl party, my only regret was I didn't make more than one batch! They were gobbled up almost immediately by all of our friends so I only got to have one! I'm tempted to make another round today since I have all of the ingredients left over haha :)

Adapted from Every Day with Rachael Ray

Makes 16  French Onion Soup Cups

1 Can of Pillsbury Refrigerated Flaky Biscuit Dough
Pam Cooking Spray
1 Large Sweet Vidalia Onion
2 Tbsp Balsamic Vinaigrette
2 Tbsp Olive Oil
S&P to taste
1/2 Pint Heavy Cream
1 Stick I Can't Believe it's not Butter
1 1/3 Cup Shredded Fondue Cheese (Emmentaler & Gruyere)
3 Tbsp Flour
Sprinkle of Dried of Thyme
Preheat the oven to 400 F. Cut your onion into thin slices so you can caramelize it. In a large pan over medium heat add the olive oil. Once the oil is hot add the onion slices and a little bit of S & P. After about 5 minutes or so they will begin to become opaque. Add the Balsamic Vinaigrette. The onions will need to cook down for about 15-20 minutes. Keep stirring them so they don't burn, if they begin to stick add a splash of water to the pan. While the onions are caramelizing you can start to make the biscuit cups.
Spray the bottom of a regular sized muffin tin with Pam. Take each biscuit and split in half which should be easy to separate the top of the biscuit from the bottom. Mold each piece of dough closely around each muffin tin to form a cup. Bake for 10 minutes, until the dough is set.
While the biscuit cups are cooking, the onions should be finished so you can start on the cheese sauce. In a separate pan cook the butter, cream, and flour. Whisking frequently so it doesn't burn or stick.
Once the butter has melted and the flour has been absorbed you can gradually whisk in the shredded cheese. If you can't find this fondue mixture at your local grocery store buy a hunk of Gruyere cheese and grate it yourself.
Continue whisking until all the cheese has melted. Turn the heat down to low, stirring occasionally so the cheese stays creamy and warm until you can assemble the cups.
Take all of the baked biscuit cups and put them on a regular baking sheet. Put a spoonful of caramelized onions in the bottom of each cup. Next pour the creamy cheese mixture on top of the onions in each cup.
Sprinkle each cup with the remaining 1/4 cup of shredded cheese and the dried Thyme. Put the finished cups back in the oven for 5 minutes, until the cheese bubbles and melts. If you need to you can make them ahead of time, keeping them in the fridge until they are ready to be served and then reheating them for 10 minutes.

Enjoy!! - Nicole

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