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French Onion Puff Pastry Cups

French onion puff pastry cups are a two bite size, hand held treat that make a perfect appetizer that's sure to be a hit with all of your party guests.  
Prep Time10 mins
Cook Time50 mins
Course: Appetizer
Cuisine: American
Keyword: Holiday
Servings: 24 servings
Author: Sarah


  • 1 Tablespoon olive oil
  • 1 ½ pounds yellow onions, sliced into half moons
  • 1 teaspoon salt
  • 6 cloves garlic, minced
  • 6 sprigs fresh thyme
  • ¾ cup water
  • ¼ cup sherry
  • 1 package puff pastry (vegan) (thawed according to package instructions, see note)
  • 1 Tablespoon aquafaba (liquid from a can of chickpeas) (or sub soy milk)


  • Pour olive oil into large pan. Cook onions on medium low heat for 10 minutes, stirring occasionally. Covering the pan will make them release their liquid and soften them more quickly. 
  • Add garlic and salt, and thyme, and stir well. 
  • Add 1/4 cup of water, and use your spoon to scrape up any brown bits that have started to form. Cook for 5-7 minutes.
  • Add 1/4 cup of water again, and repeat the deglazing process.
  • Add 1/4 cup of water again, and repeat the deglazing process.
  • Add 1/4 cup sherry and deglaze a final time. Continue cooking over medium low heat until sherry is completely absorbed by the onions. Discard the thyme sprigs. Set the onion mixture aside.
  • While the onions are simmering and deglazing preheat the oven to 400°.
  • Gently roll out thawed puff pastry on a floured work surface with a rolling pin (roll to about 9x12"). Don't work it too much or you will squish the layers.
  • Cut the puff pastry into 3 inch squares (I got 12 out of each sheet of puff pastry, my box had two sheets).
  • Spray a mini muffin pan with cooking spray. Place each square into one well of the mini muffin tray, pressing lightly to fit the cup shape. Poke the bottoms only with a fork (this prevents the bottoms from puffing up).
  • Fill the prepared puff pastry cups with 1 heaping Tablespoon of the onion mixture.
  • Brush the tops of the puff pastry with aquafaba for added shine (soy milk works for this vegan "egg wash" as well).
  • Bake in the oven for 20 minutes, or until the puff pastry is golden brown.
  • Garnish with a sprinkle of fresh thyme leaves.
  • Serve and enjoy!


Be sure to thaw your frozen puff pastry ahead of time.  The brand I use (Aussie Bakery) takes about 45 minutes to thaw at room temperature.  Do not overthaw, as it becomes a sticky mess to work with.  You can also thaw overnight in the refrigerator.