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Bite-sized perfection combines savory caramelized onions, melted cheese, and golden puff pastry, these French Onion Bites will have your taste buds dancing with delight. Elevate your appetizer game with this delectable twist on a timeless favorite! The onion-portion of this recipe comes from my French Onion Chicken – which is one of our family’s all-time favorites!
For this recipe, I used my For this recipe, I used my Pampered Chef Rapid-Prep Mandoline, 12″ (30-cm) Signature Nonstick Skillet and my Rectangle Stone:
Upright Mandoline
Our Rapid-Prep Mandoline lets you safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Simply select your cut, adjust its thickness from 8 thickness settings, and get prepping. Our mandoline’s stainless-steel blade cuts through tough veggies, so you can transform a variety of ingredients into beautiful slices.
And, you can cut ingredients with confidence—our mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!
12″ (30-cm) Signature Nonstick Skillet
A Sauté Pan for Family-Sized Meals
This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!
About Signature Nonstick Cookware
We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!
Guarantee
- Pan: Lifetime guarantee
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Product Details
- 4¼-qt. (4-L) capacity
- 12″ (30-cm) diameter
- Includes a tempered glass lid with stainless steel rim
- Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
- Made without PFOA
- The removable handle saves space in your cabinets, oven, and dishwasher
- Metal utensil–safe
- Pan is heat-safe to 480°F (250°C)
- Lid is heat-safe to 400°F (200°C)
- Dishwasher-safe
Stone Cookie Sheet
Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.
Natural Clay Cookware
Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!
Click the links to get your Rapid-Prep Mandoline, 12″ (30-cm) Signature Nonstick Skillet and Rectangle Stone today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 3 tablespoons butter
- 4 large onions sliced 1/4″/6 mm thick
- 2 teaspoons freshly chopped thyme
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cloves garlic chopped
- ½ cup beef broth
- 17.3-ounces puff pastry sheets – thawed
- 1 egg
- 1 teaspoon water
- 1 cup Gruyere Cheese shredded
- Thyme leaves for garnish
Instructions
For the Onions
Slice onion to about ¼”/6 mm thickness. Chop garlic, set aside. Shred Gruyere cheese, set aside.
Heat butter over medium heat in 12″ (30-cm) Signature Nonstick Skillet. Add onions, thyme and salt, stir to combine. Cover for five minutes.
Remove lid, add pepper and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes. *During this cooking time, add in beef broth as needed to prevent onions from burning. I usually add ¼ cup at a time every 10-12 minutes.
Add in garlic, cooking for one minute, or until fragrant. Remove onion mixture from heat and set aside.
For the Appetizer
Preheat oven to 425⁰F/220⁰C.
Roll puff pastry to 9” x 12”, then use pizza cutter to make three cuts on the 9” side and three cuts on the 12” side, which will give you 16 rectangles per pastry sheet. Freeze puff pastry for 15 minutes and repeat on the remaining puff pastry sheet.
Whisk egg together with water. Brush puff pastry rectangles with egg wash. Place 1 teaspoon of the onion mixture on the bottom. Top with 1 teaspoon Gruyere Cheese, then some fresh thyme.
Place on Rectangle Stone and bake for 15 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes. Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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French Onion Bites (Video)
Equipment
Ingredients
Ingredients
- 3 tablespoons butter
- 4 large onions sliced 1/4"/6 mm thick
- 2 teaspoons thyme freshly chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cloves garlic diced
- ½ cup beef broth
- 17.3- ounces puff pastry sheets thawed
- 1 egg
- 1 teaspoon water
- 1 cup Gruyere Cheese shredded
- Thyme leaves for garnish
Instructions
Instructions
For the Onions
- Slice onion to about ¼”/6 mm thickness. Chop garlic, set aside. Shred Gruyere cheese, set aside.4 large onions, 2 cloves garlic, 1 cup Gruyere Cheese
- Heat butter over medium heat in 12″ (30-cm) Signature Nonstick Skillet. Add onions, thyme and salt, stir to combine. Cover for five minutes.3 tablespoons butter, 2 teaspoons thyme, 1 teaspoon kosher salt, 4 large onions
- Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes. *During this cooking time, add in beef broth as needed to prevent onions from burning. I usually add ¼ cup at a time every 10-12 minutes.Freshly ground black pepper, ½ cup beef broth
- Add in garlic, cooking for one minute, or until fragrant. Remove onion mixture from heat and set aside.2 cloves garlic
For the Appetizer
- Preheat oven to 425⁰F/220⁰C.17.3- ounces puff pastry sheets
- Roll puff pastry to 9” x 12”, then use pizza cutter to make three cuts on the 9” side and three cuts on the 12” side, which will give you 16 rectangles per pastry sheet. Freeze puff pastry for 15 minutes and repeat on the remaining puff pastry sheet.
- Whisk egg together with water. Brush puff pastry rectangles with egg wash. Place 1 teaspoon of the onion mixture on the bottom. Top with 1 teaspoon Gruyere Cheese, then some fresh thyme.1 egg, 1 teaspoon water, 1 cup Gruyere Cheese, Thyme leaves
- Place on Rectangle Stone and bake for 15 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes. Serve immediately.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
