French Onion Cups

So I don't know about you, but I love caramelized onions, but am not as crazy about french onion soup. I think that the onions are far better as is, why would you drown them in broth. These amazing little cups are easy to make and if you used mini muffin tins, they would be the perfect little bite for a party appetizer.

From Silvana Nardone

• 2 tablespoons extra-virgin olive oil, plus more for greasing
• One 7.5-ounce can refrigerated biscuits
• 1 1/2 pounds onions, thinly sliced (about 8 cups)
• Salt and pepper
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 3/4 cup heavy cream
• 1 packed cup grated gruyère cheese (about 4 ounces)
• 1 teaspoon chopped fresh thyme
• 
  
• 1. Arrange a rack in the upper third of the oven and preheat to 400°.
      Invert a muffin pan and lightly grease the back side of ten muffin cups with olive oil.
      Pat a biscuit flat, place over a greased muffin cup and stretch the dough to cover the cup.
      Repeat with the remaining nine biscuits. 
     Bake until golden-brown, 7 minutes.
      Let cool slightly, then remove the biscuit cups from the pan and invert
      onto a baking sheet to cool completely.
  2. Meanwhile, heat a medium cast-iron skillet over medium heat.
      Add the 2 tablespoons olive oil, the onions and 1/4 teaspoon each salt and pepper. 
     Cook, stirring every 3 minutes or so, until the onions are softened and browned.
      Divide the onion mixture among the biscuit cups.
  3. In a small saucepan, melt the butter over medium-low heat.
      Whisk in the flour until smooth.
      Pouring slowly, whisk in the heavy cream and cook, stirring, until thickened.
      Remove from the heat and stir in half of the cheese; season with salt and pepper.
      Spoon the cheese sauce over the onions; 
     sprinkle the the thyme and remaining cheese and on top and bake
      until the cheese is melted and the biscuit edges are golden, 5 to 7 minutes.