Recipe Ingredients
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1/2 cup low-sodium beef broth
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon red wine vinegar
- 2 (8-ounce) cans Pillsbury® Crescent Dough Sheets
- 1 cup shredded Gruyere cheese
- Fresh thyme leaves, for garnish
Recipe Directions
- Preheat oven to 375°F and coat a 24-cup mini muffin pan with nonstick cooking spray. Heat oil in large skillet over medium heat. Add onions and cook, stirring occasionally, and scraping up any brown bits from the bottom of the pan, until onions are dark golden-brown, about 15 to 25 minutes (reduce the heat if onions begin to darken too quickly). Stir in broth and vinegar, scraping up any brown bits from the bottom of the pan. Cook, stirring occasionally, until almost all of the liquid has evaporated, about 2 to 3 minutes. Season with salt and pepper, to taste.
- Unroll 1 can of dough and separate along perforated line into 2 sections. Cut each section lengthwise along center seam to create 4 large rectangles. Cut each rectangle crosswise into 3 equal pieces. Press 1 piece into each muffin cup, gently stretching dough, as needed, to completely cover bottom and sides. Repeat with remaining can of dough.
- Fill each cup with 1 tablespoon of cheese, and a few teaspoons of caramelized onions. Bake until golden-brown and crisp, about 18 to 20 minutes. Garnish with thyme. Serve warm, and enjoy.
