What a wonderful appetizer for these cold days, combining soothing French onion soup with easy to make refrigerated crescent rolls. The hardest part could be shoveling snow to be able to get to the store for an ingredient!
What you need is:
cooking spray
2 t tbsp. olive oil
1 tbsp. unsalted butter
2 large onions, thinly sliced
Salt and pepper
1/2 cup low sodium beef broth
2 tbsp. sherry vinegar or red wine vinegar
2 (8 oz.)cans crescent rolls
4 oz. Gruyère, grated
Generously grease a 24 mini muffin pan with cooking spray. In a large skillet over medium heat, heat oil and butter until butter is melted. Add onions; salt and pepper. Cook, stirring often, until tender and caramelized, about 30 minutes.
Stir in broth and vinegar. Bring to a simmer and cook, stirring occasionally, until liquid
is almost completely reduced but the onions are a little wet(about 5 minutes. Remove from heat.
Preheat oven to 375 degrees. Unroll one can of crescent roll dough. Cut along perforated line to make 2 pieces. Cut each piece lengthwise down the center to create large rectangles. Cut each rectangle into 3 pieces. Press pieces into muffin cups, stretching as needed to completely cover the sides. Repeat with remaining can.
Spoon 1 tablespoon onion mixture into each cup. Sprinkle with cheese.
Bake bites until cheese is melted and dough is golden brown, 18 to 20 minutes.
Let cool 10 minutes in pan. Transfer bites to a platter. Top with thyme if desired.
From: Delish