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French Onion Soup Bites


  • 6 Medium to Large Size Sweet Onions, Rough Chopped
  • 1 Packet of Dried Onion Soup Mix
  • 4 T of Butter
  • 1 T of Brown Sugar
  • 2 Boxes of Large Potato Dumplings, Thawed
  • Black Pepper to taste
  • 2 C of Shredded Gruyere or Swiss Cheese
  • Fresh or Dried Parsley for garnish
  • Non stick spray


  • Rough chop your onions and set your instant pot to the sauté setting. Add the butter and onions and slowly cook the onions until they are soft and sweating. If you are doing this on the stove, just do this step in your soup pot with a lid.
  • When your onions are soft there should be some liquid in the pot, if there isn’t add about 1/3 C of water.
  • Next add the brown sugar, onion soup packet and the black pepper, set your instant pot to manual, high, and set the timer for 30 minutes. If you are using the stovetop, reduce the heat to low, cover the onions and cook for about 45 minutes to an hour. Check on them to make sure they aren’t burning and you may need to give them a stir here and there.
  • When the timer goes off, release the steam and put the onions in an airtight container overnight. The mixture is easier to work with when it has cooled overnight and it is a little thicker.
  • When you are ready to make the soup bites, thaw your dumplings and cut each of the dumplings into quarters.
  • Heat your oven to 375 degrees.
  • Spray your mini muffin pan well with your non stick spray.
  • Press the dumpling dough into the bottom of each muffin spot going all the way up the sides of each muffin spot.
  • Next, add some soup mixture, almost to the top of the dough. This was about 1/2 of a Tablespoon. Repeat process until all the muffin spots are filled.
  • Top with the cheese and a sprinkle of black pepper.
  • Bake your bites for about 35 minutes, all ovens will vary, you will now they are done with the dough is golden brown and the cheese is bubbly.
  • Top with fresh or dried parsley and serve immediately. The soup mixture will be a little hot, so use caution.