These French Onion Soup Bites are your favorite classic French soup in bite-size appetizer form. They’re simple to make, absolutely drool worthy and perfect for your next cocktail party!
You’ve been warned friends!! These SUPER tasty French Onion Soup Bites are guaranteed to cause a portion control problem, but they’re oh soooooo worth it!
It’s no secret folks…I’m addicted to bite size little appys in phyllo pastry shells. If you’re a regular follower around these parts, you’ve hopefully seen my Bacon Pimento Cheese Bites and my Crispy Cajun Shrimp Toast Cups. And I’ve even got a little dessert in mini phyllo pastry shells, my incredibly delicious Baklava Cups. All dee-lish and worth a try without a doubt.
I’m also a total sucker for a delicious bowl of French Onion Soup, so these little bites check all the boxes for me. Savory caramelized onions in a bit of a custard mixture with some shredded Gruyère cheese all in fabulous crisp, flaky little pastry shells for the cocktail party WIN!
And what’s great about these is that you can buy the pastry shells from your local market and you’ll only need a few other ingredients.
French Onion Soup Bites Ingredients
- unsalted butter
- yellow onion
- granulated sugar
- kosher salt
- heavy cream
- frozen mini phyllo pastry shells
- Gruyère cheese
How to Make these French Onion Soup Bites
First, you’ll cook your onions with some salt and granulated sugar until they’re caramelized and golden brown.
When the onions are done, you’ll whisk together your egg, heavy cream, remaining salt and pepper. Then you will spoon some of the caramelized onions into each pastry shell followed by the cream mixture until each shell is about three quarters full and then top each with some of the shredded cheese.
You’ll bake the bites for about 15 minutes until they’re puffy and golden brown.
I know you guys are just going to love these! Summer is just around the corner, so I hope you add these to your cocktail party list!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for French Onion Soup Bites
You’ll find the phyllo shells in the freezer section of your local market.
As mentioned above, if you have any extra bites just place in a Ziploc bag and put in your freezer for up to one month. When you’re ready to enjoy bake at 350 degrees until lightly browned.
- 4 Tbsp. unsalted butter
- 3 cups yellow onion, finely chopped
- 1 tsp. granulated sugar
- 1 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 1/3 cup heavy cream
- 1 large egg
- 2/3 cup shredded Gruyere cheese
- finely chopped chives, for garnish if desired
- 30 frozen mini phyllo pastry shells, at room temperature. I use Athens.
- In a large heavy skillet or Dutch oven, melt butter over medium heat, Add the onions, sugar and one teaspoon salt. Cook until onions are translucent, about 10 minutes. Reduce the heat to medium-low and continue to cook for about 25 -30 minutes, stirring often, until golden brown. Remove from the heat and transfer to a bowl.
- Preheat oven to 350 degrees. In a measuring cup, whisk together cream, egg and remaining 1/4 teaspoon salt and pepper.
- Line a large baking sheet with parchment paper and place the phyllo shells on the sheet. Spoon about 1/2 teaspoon of the onions into each shell. Pour in some of the cream mixture, filling each three quarters full. Top each with some shredded cheese.
- Bake until puffy and lightly browed, about 14-15 minutes. Remove from oven and let cool for 5 minutes. Garnish with chopped chives, if desired. Can be served warm or at room temperature.
Recipe inspired by Real Simple Magazine