If you love the rich, comforting flavors of French onion soup, prepare to meet your new favorite party appetizer. These French Onion Smashed Potato Cups transform the classic soup experience into a crispy, cheesy, bite-sized treat that’s easy to serve and even easier to enjoy.
Tender baby Yukon Gold potatoes are pressed into a mini muffin tin to create golden potato cups with irresistibly crisp edges. Each cup is then filled with sweet, deeply caramelized onions and topped with nutty, melted Gruyère cheese. A quick finish under the broiler creates beautifully browned tops and a bubbling layer of cheese that makes every bite unforgettable.
Whether you’re hosting a game-day gathering, holiday celebration, or casual get-together, these potato cups deliver all the cozy flavors of French onion soup without the need for bowls or spoons.
Why You’ll Love This Recipe
- Crispy outside, fluffy inside potato cups
- Packed with sweet caramelized onion flavor
- Melted Gruyère adds rich, savory goodness
- Easy-to-eat finger food for parties and gatherings
- A creative twist on classic French onion soup
- Naturally satisfying and packed with flavor
Crispy French Onion Potato Cups
Ingredients
- 2 teaspoons extra-virgin olive oil for greasing
- 1 tablespoon extra-virgin olive oil
- 24 baby Yukon Gold potatoes about 1 inch in diameter
- 2 pounds yellow onions thinly sliced
- 1 cup lower-sodium beef broth
- 1¼ teaspoons salt divided
- 1 tablespoon sherry vinegar
- 1 cup shredded Gruyère cheese
- Fresh thyme leaves for garnish (optional)
Instructions
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Preheat the oven to 450°F (230°C) and position the rack in the upper third of the oven. Lightly grease a 24-cup mini muffin tin with 2 teaspoons of olive oil.
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Place the baby potatoes in a large saucepan and cover them with cold water by about 2 inches. Bring to a boil over medium-high heat and cook until fork-tender, approximately 15 to 20 minutes.
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Drain the potatoes and allow them to cool for about 5 minutes, or until comfortable to handle.
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While the potatoes are cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
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Add the sliced onions and cook for about 5 minutes, stirring occasionally, until they begin to soften.
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Pour in the beef broth and add ¾ teaspoon of salt. Cover and continue cooking, stirring occasionally, until the onions become deeply golden brown and jammy, about 30 minutes.
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Stir in the sherry vinegar and remove from the heat. Place one cooked potato into each muffin cup.
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Using the back of a 1-teaspoon measuring spoon, gently but firmly press each potato into a shallow cup shape, pushing some of the potato up the sides of the muffin cavity.
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Sprinkle the potatoes with ¼ teaspoon of the salt.
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Bake the potato cups for 18 to 20 minutes, or until the surfaces appear dry and the edges begin to turn golden and crisp. Remove from the oven and switch the oven setting to broil.
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Spoon a small amount of caramelized onions into each potato cup, dividing the mixture evenly among all cups.
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Sprinkle with the remaining ¼ teaspoon salt and top each cup with shredded Gruyère cheese.
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Place the muffin tin under the broiler and cook for about 4 minutes, or until the cheese is melted, bubbling, and lightly browned. Remove carefully and garnish with fresh thyme leaves if desired. Serve warm.
Helpful Tips
- For the best flavor, allow the onions to caramelize slowly until they become deep golden brown.
- Gruyère provides the classic French onion soup taste, but Swiss cheese can be substituted if needed.
- Make the caramelized onions a day ahead to save preparation time.
- Serve immediately for maximum crispiness.
- Use a nonstick mini muffin pan for easy removal.
Storage
Store leftover potato cups in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 375°F oven for 8 to 10 minutes until heated through and crispy again. Avoid microwaving, as the potato cups may lose their crisp texture.
A Fun Twist on French Onion Soup
These French Onion Smashed Potato Cups prove that comfort food can be both elegant and easy to serve. With crispy potato shells, sweet caramelized onions, and gooey melted Gruyère, every bite delivers the beloved flavors of French onion soup in a handheld form. They’re guaranteed to disappear quickly at any gathering, so consider making a double batch if you’re feeding a crowd.
