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Crispy French Onion Potato Cups

Course Snack
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

  1. 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.
  2. 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.
  3. Drain the potatoes and allow them to cool for about 5 minutes, or until comfortable to handle.
  4. While the potatoes are cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until they begin to soften.
  6. 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.

  7. Stir in the sherry vinegar and remove from the heat. Place one cooked potato into each muffin cup.

  8. 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.
  9. Sprinkle the potatoes with ¼ teaspoon of the salt.

  10. 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.

  11. Spoon a small amount of caramelized onions into each potato cup, dividing the mixture evenly among all cups.

  12. Sprinkle with the remaining ¼ teaspoon salt and top each cup with shredded Gruyère cheese.

  13. 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.