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Caramelized Onion, Mushroom, Apple & Gruyere Bites

You must add these caramelized onion, mushroom, apple, & gruyere bites to your Thanksgiving appetizer list.

Caramelized Onion, Mushroom, Apple, and Gruyere Bites are the PERFECT appetizer!Caramelized Onion, Mushroom, Apple, and Gruyere Bites are the PERFECT appetizer!Caramelized Onion, Mushroom, Apple, and Gruyere Bites are the PERFECT appetizer!Caramelized Onion, Mushroom, Apple, and Gruyere Bites are the PERFECT appetizer!

This is a must-have appetizer for Thanksgiving. It looks elegant and at first thought, it probably looked to you like a difficult and time-consuming appetizer to make. Well, like I said last week, for Thanksgiving or any dinner party, I prefer simple elegance. I don’t want to slave away in the kitchen for two hours on one dish. Simple and delicious is my middle name.

While everyone is waiting for the big meal, have everyone snack on these. You should probably make a double batch, too, because I guarantee you they will not last long. The caramelized onions give this appetizer a sweet flavor but when paired with the sautéed mushrooms and tart apple it completes the palette in your mouth. Mixed together with the earthy taste of gruyere cheese – you have yourself a perfect appetizer everyone will love. Since the gruyere cheese is mixed into the onion, mushroom, & apple mixture, it melts beautifully together when baked. It’s bubbly and cheesy goodness.

I loved how the puff pastry acted like a light, buttery pillow for the filling on top. They just paired so well together and the flavors are out of this world. They’re the perfect size for the perfect bite.

As an after-thought, adding chopped up bacon on top of these would make these even more enticing. Next time I make these for guests, I will definitely be adding pieces of bacon on top or pancetta would work well too.

You need these next Thursday.

Caramelized Onion, Mushroom, Apple & Gruyere Bites
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: approx. 30-32 bites
  • 2 tbsp. vegetable oil
  • 1 large onion, thinly sliced
  • 4 oz. baby bella mushrooms, sliced
  • 2 tbsp. unsalted butter
  • 1½ granny smith apples, cubed into ½" cubes
  • 1 tsp. granulated sugar
  • 1½ oz. grated gruyere cheese
  • 2 tbsp. chives, minced
  • ½ tsp. dried thyme
  • 1 package (1 pound) of frozen puff pastry, thawed
  • 1 egg, beaten
  1. Preheat oven to 400 degrees. Line baking sheets with silicone baking mats. Set side.
  2. In a large skillet, heat the vegetable oil and cook the onions (with 1 tsp. of salt) until they're golden brown, about 30 minutes. Remove and set aside in a large bowl. In the same skillet, sauté mushrooms until tender, about 5 minutes. Remove and set aside in the bowl with the onions.
  3. In the same skillet, melt the butter and add in the apples with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms.
  4. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.
  5. With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.
  6. Using a tablespoon, place filling in the middle of each puff pastry.
  7. Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.
  8. Let the tarts cool a bit before serving, you don't want people to burn the roofs of their mouths!



  1. 01/04/2013 at 8:17 am

    What kind of onions did you use?

    • 01/04/2013 at 8:20 am

      Yellow onions.

  2. Izabela
    02/24/2013 at 11:34 am

    I made this and I thought it was delicious! Some of the party girls said it was too oniony.

  3. Sue
    03/11/2013 at 1:48 pm

    Help! Got stumped with the phyllo sheets….one to a baking sheet seemed too flimsy. Do you use just one or do you stack a couple? These sound delicious but need help with the phyllo….have always been intimidated by phyllo dough. Thanks.

    • 03/11/2013 at 1:54 pm

      Phyllo dough was not used in this recipe. I used puff pastry sheets, which are two different things that, if used interchangeably, can give different results.

  4. Tina
    04/03/2013 at 9:56 am

    I want to try to make this appetizer for a work snack day this week, but would like to prepare it the night before then bake it at work the next day. Will this work out? Or will all the ingredient be sitting to long on the uncooked dough?

    • 04/03/2013 at 10:59 am

      I would keep the filling and the puff pastry separate otherwise your dough would get way soggy.

  5. Tina
    04/03/2013 at 3:24 pm

    Thanks Julie! That makes sense!

  6. 06/22/2013 at 2:50 pm

    I finally made these last night, and OMG! They turned out fabulously! I made the filling in the morning and kept it in the fridge until dinnertime, assembled them and baked them and wow. Just wow. They were a huge hit at our dinner party, and they’ll definitely be on repeat here :)

  7. Judith
    10/11/2013 at 4:03 pm

    Would it be ok to use parchment paper? I do not have a silicone liner

    • 10/11/2013 at 11:15 pm

      Yup, parchment paper would be ok! :)

  8. 11/08/2013 at 1:50 pm

    Wow these sound so delicious and absolutely perfect for a Thanksgiving spread! Actually any holiday spread really…I might include them in my Chanukah dinner :)

  9. Bev
    11/24/2013 at 3:01 pm

    Definitely adding these to my menu. Do you think it would be okay to make these the day ahead or not? Please advise. Thanks!

    • 11/24/2013 at 3:35 pm

      Hi Bev! So glad you’re adding this to your menu! Makes me happy! As far as your question goes, I advised a lady above that you could make the filling & puff pastry ahead of time but keep the filling and puff pastry separate until you’re ready to assemble & warm them up; otherwise, your puff pastry will just get way too soggy. I hope this helps and I hope everyone enjoys! :)

  10. renita
    12/13/2013 at 3:07 pm

    Hi Julie,

    This recipe looks delicious! I was planning to try it out. Do you use apple with skin or without?

    • 12/14/2013 at 6:46 am

      Hi Renita! I used apples with skin. Enjoy!

  11. VZ
    08/06/2014 at 8:01 pm

    Have made these from this site so many times over the last couple of years. This is one of our party favorites – it has sophisticated flavors yet is easy to make. Highly recommended.

    • Julie
      08/06/2014 at 8:26 pm

      Thanks for letting me know! I’m so glad you have made these so many times :)

  12. 08/29/2014 at 8:03 am

    Julie, I have puff pastry in my freezer!! Going to try this recipe! love it!

  13. Misty
    09/13/2014 at 11:27 am

    These look delicious! I want to make them for a Wine Pairing dinner I’m going to at a friends house. And I was wondering if you had a suggestion of a varietal of wine that would go with these?

    • Julie
      09/14/2014 at 11:44 am

      Hi Misty, I know white wines pair well with the ingredients in this appetizer. My personal favorite is Kim Crawford’s Sauvignon Blanc!

  14. Mary Ann
    10/30/2014 at 7:30 pm

    I made this tonight. Did not change a
    thing. Truly one of my favorites on Pinterest. So awesome.

    • Julie
      10/31/2014 at 7:09 am

      This is one of the most popular :) glad you enjoyed it again!

  15. Barbara
    12/05/2014 at 6:58 pm

    Looking forward to trying this recipe for a party next weekend not sure which pepperidge farm puff pastry to use the sheets then cut into pieces the shells or cups? Thank

    • Julie
      12/06/2014 at 8:35 pm

      I just bought the big sheet and cut them into squares myself.

  16. Deb
    01/31/2015 at 9:48 pm

    When do you add the bacon? Before baking I assume…

    • Julie
      02/01/2015 at 8:59 am

      Yes, I’d add it before baking.

  17. Petra
    02/23/2015 at 5:05 am

    Can you please give me the ingredients needed in GRAMS/ML?

    • Julie
      02/23/2015 at 8:48 am

      Hi Petra, sorry, I’m not familiar with that measurement conversion. You can use Google and there are numerous conversion calculators out there.

  18. Darbi
    03/11/2015 at 7:31 pm

    Hi There what do you think about making them and freezing? Then bake off at the party?

    • Julie
      03/13/2015 at 7:45 am

      I would freeze the topping separately from the puff pastry because you don’t want it to get soggy.

  19. Lea
    05/10/2015 at 11:59 am

    When cooking what are the temperature of the skillet? Low med ?

    • Julie
      05/11/2015 at 6:16 am


  20. Shannon
    05/28/2015 at 12:52 pm

    I would like to make these for a friends baby shower. But the facility does not have an oven (just fridge). What if I bake and keep separate then serve at room temperature. Do you think that would be Okay?

    • Julie
      05/29/2015 at 7:43 am

      Yes, that’s a great idea!

  21. Frances
    06/14/2015 at 2:02 pm

    I made these and added pickled okra and hazelnut to the mix. WOW!! A must try flavor explosion!!

  22. Mary Ann
    09/16/2015 at 12:34 am

    I have made these several times.

  23. Mimi
    10/09/2015 at 8:08 pm

    Would it work if I baked the puff pastry in one sheet, spreading the apple/onion mixture over the whole thing, bake and cut after they’re cooked?

    • Julie
      10/10/2015 at 7:29 am

      It sounds like a great idea! However, I’m not sure if the mixture will be too heavy for the entire sheet of puff pastry to rise and it might be too wet of a mixture to be sitting on the whole puff pastry sheet so it might be soggy. You can certainly try it your way though!

  24. Sophie
    10/19/2015 at 1:20 pm

    Someone mentioned bacon in the comments, is bacon a part of the recipe?

    • Julie
      10/20/2015 at 12:38 pm

      No it isn’t. Probably just something they wanted to add to give it some extra oomph

  25. Wendi
    11/06/2015 at 11:06 am

    These were a hit and very yummy. Easier to do than I thought and everyone loved them.

  26. Layla
    11/17/2015 at 6:18 am

    Can I use any kind of cheese instead of Guerroyere?

    • Julie
      11/18/2015 at 7:22 am

      You can but gruyere compliments the other flavors of this appetizer so well that I highly encourage you to use gruyere!

  27. Denise
    11/19/2015 at 4:24 pm

    Hi I just made these. They came out good, however, I was wondering if the measurement of 1 1/2 oz of Gruyere cheese is correct. Seemed like a small amount and didn’t really taste it in puffs.
    Please advise.
    Thank you

    • Julie
      11/20/2015 at 7:57 am

      It is correct, however, I’m usually generous with cheese so feel free to add more if you like.

  28. jay
    11/23/2015 at 10:12 pm

    want to make these non-dairy…what can i use to substitute for the gruyere…


    • Julie
      11/24/2015 at 9:31 pm

      Maybe use a vegan cheese of your choice?

  29. 11/26/2015 at 7:10 am

    Totally last minute but I’m making these for thanksgiving dinner tonight and wanted to know if it’s okay to serve them at room temperature or reheat them? I have to make them at my house and then drive to my sisters house which is an hour away. I know you commented about them getting soggy so I thought I would leave them uncovered until I get there and then reheat them.

    • Julie
      11/26/2015 at 11:49 am

      You can serve them however you want – room temperature or reheated out of the oven. But yes, they may get a bit soggy with the ingredients sitting on top of the puff pastry.

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