Food Recipes French Onion Soup Bites These jammy, crispy, cheesy bites are so good they won’t last— you’ve been warned. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on November 17, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 50 mins Total Time: 1 hrs 10 mins Servings: 10 Yield: 30 Bites Jump to Nutrition Facts French onion soup is comforting and divine, but definitely not finger food. In comes this bite-size appetizer that borrows all the best parts of the beloved classic. Melty Gruyere cheese and jammy, savory onions live in a tender, custard-like mixture that makes every nibble a flavor explosion. Store-bought phyllo pastry shells take the fuss out of preparing these for a crowd, leaving you to simply caramelize onions, whisk together a mixture of eggs and cream, and assemble these delectable bites before baking them off to crispy perfection. Ingredients 1/4 cup (1/2 stick) unsalted butter 3 cups finely chopped yellow onion (from 2 onions) 1 teaspoon granulated sugar 1 1/4 teaspoons kosher salt, divided 1/4 cup heavy cream 1 large egg 1 pinch ground nutmeg 30 frozen mini phyllo pastry shells (from 2 [1.9-oz.] pkg., such as Athens brand), at room temperature 2 oz. Gruyère cheese, grated (about 1/2 cup) Finely chopped fresh chives, for garnish Directions Heat butter in a large heavy pot or Dutch oven over medium. Add onions, sugar, and 1 teaspoon salt; cook over medium, stirring often, until onions are soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onions are golden brown and jammy, 25 to 35 minutes. Transfer onions to a bowl. (Cook and refrigerate onions up to 3 days in advance.) Preheat oven to 350°F. Whisk cream, egg, nutmeg, and remaining 1/4 teaspoon salt in a small liquid measuring cup. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Place phyllo shells on baking sheet. Spoon 1/2 teaspoon caramelized onions into each shell. Pour in cream mixture, filling each shell three-quarters of the way (about 2 teaspoons mixture per shell). Top with cheese. Bake until puffed and lightly browned, 12 to 15 minutes. Let cool for 5 minutes. Garnish with chives. Serve warm or at room temperature. Print Nutrition Facts (per serving) 116 Calories 9g Fat 7g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 116 % Daily Value * Total Fat 9g 11% Saturated Fat 5g 27% Cholesterol 25mg 8% Sodium 202mg 9% Total Carbohydrate 7g 3% Dietary Fiber 1g 3% Total Sugars 4g Protein 3g Vitamin C 4mg 18% Calcium 78mg 6% Iron 0mg 1% Potassium 124mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.