Flaky, ultra-crispy phyllo cups filled with smoky bacon, sweet caramelized onions and melted Gruyère—what’s not to love? These little bites are ideal for an appetizer, easy to assemble ahead of time and bake straight from the fridge, making them perfect for holiday entertaining or any gathering.
If you want a seasonal twist beyond the standard brie-and-cranberry platter, these phyllo cups are an excellent choice. Many recipes use puff pastry, but phyllo (filo) gives an exceptionally light, delicate crunch that I prefer for bite-sized cups.
Sweet caramelized onions, salty bacon and creamy cheese wrapped in ultra-crispy pastry—simple, elegant and crowd-pleasing.
Caramelizing onions on the stovetop takes time, so I include a time-saving shortcut in the recipe notes for making them in under 10 minutes in an Instant Pot or other electric pressure cooker. Alternatively, store-bought caramelized onion relish works well, too.
Want to try other flavor combinations? Here are a few ideas to inspire you:
- Sun-dried tomato and feta phyllo cups.
- Blue cheese, sweet chili and prosciutto phyllo cups.
- Brie, cranberry and prosciutto phyllo cups for a classic option.
Ingredients You’ll Need
- Caramelized onions. The recipe below explains how to make them from scratch and includes a quick Instant Pot method; caramelized onion relish is an easy shortcut.
- Phyllo (filo) pastry. Phyllo is extremely light and crisp—if you can’t find it, puff pastry or wonton wrappers are workable substitutes.
- Bacon. Use chopped bacon, or swap for sun-dried tomatoes or olives to make a vegetarian version. Sausage, chorizo or prosciutto are tasty alternatives.
- Gruyère cheese. Gruyère melts beautifully and pairs perfectly with caramelized onions and bacon. If needed, swap with sharp cheddar, Comté, Emmental, brie or camembert.
How to Make the Phyllo Bites
Below is a concise, step-by-step overview—full ingredient quantities and details appear in the recipe block further down.
- Layer three sheets of phyllo, brushing each with olive oil or melted butter. Cut into squares and press each square into a greased mini muffin tin to form cups.
- Spoon a bit of caramelized onion into each cup, add chopped bacon and top with a small cube of Gruyère. Bake until the pastry is golden and the cheese is melted.
- Bake until the phyllo is crisp and golden, the bacon is cooked through and the cheese is bubbling.
- Let the cups cool briefly in the pan, then transfer to a serving platter and scatter with fresh rosemary or thyme before serving.
Caramelized Onion Cups FAQs
Yes. You can assemble the cups up to a day in advance and keep them tightly covered in the fridge. Phyllo dries out quickly, so cover well until you’re ready to bake.
No—caramelized onion relish is an excellent shortcut and still delivers that deep, sweet flavor.
Yes. Omit the bacon and add extra cheese and onions, or substitute chopped sun-dried tomatoes or olives for a salty, vegetarian option.
Like this recipe? Try these one-bite appetizers next
Jalapeno Popper Taco Cups
Easy Sundried Tomato Feta Phyllo Cups
Easy Brie, Cranberry & Prosciutto Filo Bites
Crispy Mini Dumpling Cups
If you try this recipe, I’d love to hear how it turned out—leave a rating and a comment below. Tag @DishedByKate on social platforms if you recreate the recipe; seeing your versions really makes my day.
Caramelized Onion, Bacon and Gruyère Phyllo Cups
A quick Instant Pot method for caramelized onions is noted below if you want the faster option.
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Ingredients
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon balsamic vinegar
- 3 sheets phyllo pastry (filo)
- 3 tablespoons olive oil or melted butter
- 4 slices bacon, chopped
- 3½ oz (100g) Gruyère, cut into small cubes
- Fresh rosemary or thyme, to serve
Equipment
- Mini muffin pan
Method
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Caramelize the onions (skip if using relish). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions, 1 teaspoon salt and 1 teaspoon balsamic vinegar. Cook, stirring often, until soft and deeply golden—about 25 minutes—then set aside to cool slightly.
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Preheat oven and prepare pan. Heat the oven to 375°F (180°C fan). Grease a 24-cup mini muffin pan with butter or oil spray.
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Prepare the phyllo. Layer one sheet of phyllo on a work surface, brush with olive oil, add a second sheet and brush again, then add the third sheet. Keep the sheets covered with a damp towel while working. Cut into small squares sized to fit your mini muffin pan.
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Assemble the cups. Gently press each phyllo square into the muffin cups to form a shell. Spoon in caramelized onions (or relish), add chopped bacon and top with a cube of Gruyère.
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Bake. Bake for 10–12 minutes, until the pastry is golden, the bacon is cooked and the cheese is melted and bubbling.
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Finish and serve. Let the cups cool slightly in the pan, then remove and arrange on a platter. Scatter with fresh rosemary or thyme and serve warm or at room temperature.
Nutrition
Notes
Make ahead: You can assemble the cups up to a day ahead and keep them tightly covered in the refrigerator until baking. Phyllo dries out quickly, so cover well.
Ingredient swaps: Gruyère can be swapped for Comté, Emmental, sharp cheddar, mozzarella, creamy blue cheese or brie. Replace bacon with sausage or chorizo, or use sun-dried tomatoes or olives for a vegetarian option.
Tried this recipe?
Let me know by leaving a rating and comment below.