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)
Sprinkle of Dried of Thyme
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