These mini pies are comforting, flavorful, and surprisingly easy to make. They’re perfect for parties, holiday gatherings, or as an elegant appetizer. The combination of sweet caramelized onions and gooey cheese encased in golden pastry makes them an instant crowd-pleaser. Plus, they can be made ahead and reheated without losing their deliciousness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yellow onions
Butter
Olive oil
Fresh thyme
Garlic
Salt
Black pepper
Beef or vegetable broth (for extra depth)
Gruyère cheese (or Swiss cheese)
Puff pastry or pie dough (store-bought or homemade)
Egg (for egg wash)
Directions
Preheat the oven to 375°F (190°C) and grease a muffin tin or mini pie pans.
In a skillet over medium-low heat, melt butter with olive oil. Add sliced onions, garlic, and thyme. Cook slowly for 30–40 minutes, stirring occasionally, until deeply caramelized.
Add a splash of broth to deglaze the pan and cook until liquid is absorbed. Season with salt and pepper. Let cool slightly.
Roll out the pastry and cut into circles to fit the muffin tin cups. Press one piece into each cup to form the base.
Fill each cup with a spoonful of caramelized onions and a generous pinch of shredded Gruyère cheese.
Top with another piece of pastry, pressing the edges to seal. Cut a small slit in the top for steam to escape.
Brush with egg wash for a golden finish.
Bake for 20–25 minutes or until the crust is golden brown and crisp.
Cool for a few minutes before removing from the tin and serving warm.
Servings and timing
This recipe makes 12 mini pies. Prep time is about 20 minutes (plus 30–40 minutes for caramelizing onions), with a bake time of 25 minutes, for a total time of approximately 1 hour and 20 minutes.
Variations
Use different cheese: Try mozzarella, provolone, or fontina for a twist.
Add mushrooms: Sautéed mushrooms add extra umami depth.
Vegan version: Use plant-based butter, cheese, and pastry. Substitute vegetable broth.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
Mini galettes: Instead of using a tin, shape free-form mini pies on a baking sheet.
Storage/Reheating
Store cooled mini pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp. Avoid microwaving to preserve the flaky texture.
FAQs
Can I caramelize the onions in advance?
Yes, they can be made up to 3 days ahead and stored in the fridge until ready to assemble the pies.
Do I need to use puff pastry?
Puff pastry gives a light, flaky texture, but regular pie dough or even crescent dough can be used.
Can I freeze the mini pies?
Yes, freeze them baked or unbaked. For unbaked, assemble and freeze on a tray before transferring to a container. Bake from frozen, adding a few extra minutes.
What’s the best cheese for this recipe?
Gruyère is traditional for French onion soup and melts beautifully, but Swiss or fontina are good alternatives.
Can I make these in a mini muffin tin?
Yes, reduce the dough size and baking time slightly—about 12–15 minutes should do it.
How do I keep the bottoms from getting soggy?
Make sure your onions are well-cooked and not watery. Blind baking the crusts for 5 minutes can also help.
What broth works best for the onions?
Beef broth gives the richest flavor, but vegetable broth works well for a vegetarian option.
Do I need to use an egg wash?
It’s optional, but it gives the pastry a beautiful golden finish and helps seal the edges.
Are these good served at room temperature?
They’re best warm, but still tasty at room temperature—ideal for party platters.
Conclusion
French Onion Soup Mini Pies are a delicious way to enjoy the classic flavors of French onion soup in a new, bite-sized form. With buttery crusts, sweet caramelized onions, and melty cheese, they make a standout appetizer or side dish for any occasion. Elegant, cozy, and full of flavor, these mini pies are sure to impress.
French Onion Soup Mini Pies are a savory, handheld twist on the classic French onion soup. Filled with deeply caramelized onions, melty Gruyère cheese, and wrapped in flaky pastry, these mini pies are perfect for parties, holidays, or cozy gatherings.
2 sheets puff pastry or pie dough, thawed if frozen
1 egg, beaten (for egg wash)
Cooking spray or butter for greasing muffin tin
Instructions
Preheat oven to 375°F (190°C). Grease a standard muffin tin or mini pie pans.
In a large skillet, heat butter and olive oil over medium-low heat. Add sliced onions, garlic, and thyme. Cook, stirring occasionally, for 30–40 minutes until onions are deeply caramelized.
Deglaze the pan with broth and cook until liquid is mostly absorbed. Season with salt and pepper. Let cool slightly.
Roll out pastry and cut into circles large enough to fit the muffin tin cups. Press one piece into each muffin cup to form the base.
Add a spoonful of caramelized onions and a generous pinch of shredded cheese into each cup.
Top with another piece of pastry, pressing edges to seal. Cut a small slit in the top to vent steam.
Brush the tops with beaten egg.
Bake for 20–25 minutes, or until crust is golden and crisp.
Cool for a few minutes before carefully removing from the tin. Serve warm.
Notes
Caramelize onions ahead of time and refrigerate for up to 3 days.Use pie dough for a sturdier crust or puff pastry for a flakier finish.Try mozzarella, fontina, or provolone for a cheese variation.To prevent soggy bottoms, make sure onions are not watery and consider blind baking the base crusts for 5 minutes.Freeze baked or unbaked pies for longer storage—bake from frozen as needed.
