The Star of the Party
I was catering an appetizer-themed party last Saturday and wanted a fresh idea. As a brand ambassador for Chateau Foods I keep potato dumplings in my freezer, so I experimented with turning them into a bite-sized version of French onion soup. After a couple of trials I developed these French Onion Soup Bites and they were a hit—perfect for the holiday season.
Potato Po-tah-to Dumplings
This recipe uses Chateau Foods Potato Dumplings for great flavor and texture. If those aren’t available, you can easily substitute crescent roll or biscuit dough. I used an Instant Pot to prepare the onion mixture for speed, but the recipe includes stovetop instructions for those who prefer a traditional method.
These French Onion Soup Bites are best served hot from the oven, so they’re not ideal for a long buffet station. They’re simple to assemble and require only a few ingredients and a mini muffin pan. The recipe yields 24 bites.
Make the onion soup mixture the night before—this helps it thicken and makes assembly much easier.
Dumpling Drama
Chateau Potato Dumplings were once commonly found in frozen sections around the Midwest, including the Chicago area. The company has since closed, but you might still find boxes in some stores. If you can’t, substitute three tubes of crescent rolls or biscuit dough.
If you’re using the Instant Pot, follow the pressure-cooker instructions below. To prepare the onion mixture on the stovetop instead, cook the onions slowly on low heat, covered, for 45 minutes to an hour until they are deeply caramelized, stirring occasionally to prevent sticking.
These bites are elegant, unique, and full of flavor—great for Christmas Eve, Christmas Day, or New Year’s Eve. My guests loved them, and I’m confident yours will too.
If you make them, share your photos on Instagram and tag @thetipsyhousewife so they can be seen!
French Onion Soup Bites
An amazing appetizer that will make you the star of every party.
Ingredients
- 6 medium to large sweet onions, roughly chopped
- 1 packet dried onion soup mix
- 4 tablespoons butter
- 1 tablespoon brown sugar
- 2 boxes large potato dumplings, thawed (or substitute crescent/biscuit dough)
- Black pepper, to taste
- 2 cups shredded Gruyère or Swiss cheese
- Fresh or dried parsley, for garnish
- Nonstick spray
Instructions
- Rough chop the onions. Set the Instant Pot to sauté, add butter and onions, and cook slowly until soft and sweating. If using the stovetop, do this step in a covered soup pot.
- If the onions haven’t released liquid, add about 1/3 cup water.
- Add brown sugar, the onion soup mix packet, and black pepper. For the Instant Pot: set to manual, high, for 30 minutes. For stovetop: reduce heat to low, cover, and cook 45–60 minutes, stirring occasionally to prevent burning.
- When finished, release pressure (if using Instant Pot) and transfer the onions to an airtight container. Refrigerate overnight—the mixture firms up and is easier to work with after cooling.
- When ready to assemble, thaw dumplings and cut each into quarters. If using biscuit or croissant dough, form about 2-inch balls.
- Preheat oven to 375°F (190°C).
- Spray a mini muffin pan generously with nonstick spray.
- Press a piece of dumpling or dough into each muffin cup, pushing up the sides to form a little cup.
- Spoon the chilled onion mixture into each dough cup, filling nearly to the top (about 1/2 tablespoon per cup).
- Top each with shredded cheese and a sprinkle of black pepper.
- Bake for about 35 minutes, until the dough is golden and the cheese is bubbly. Oven times vary.
- Garnish with fresh or dried parsley and serve immediately. The filling will be hot—exercise caution.