There’s something quietly triumphant about a canapé that looks like you’ve tried terribly hard, while you, in fact, have not. These Caramelised Onion & Gruyère Tartlets are exactly that. Little golden parcels made for the hand, the glass, and the happy noise of New Year’s Eve.
The canapé that behaves like an amuse-bouche
I love an amuse-bouche in theory. In practice, I want the same effect without the restaurant-level effort. These Caramelised Onion & Gruyère Tartlets deliver that neat, first-bite thrill. Sweet, dark caramelised onion and Gruyère that melts into a nutty, bronzed lid.
They’re also the sort of canapé that feels like an amuse-bouche, but without the restaurant-level precision. You can hold one in your fingers, you can eat it in two bites, and you can still keep your other hand free for a glass.
Why this flavour combination always wins
Sweet onion and serious cheese is one of those pairings that works in any setting. And yet it still feels special. The onion’s mellow richness makes the Gruyère taste even more savoury. The Gruyère’s salt and nuttiness keeps the onion from drifting into jammy sweetness.
For New Year’s Eve, that balance matters. You want something with enough flavour to hold its own. These tartlets do exactly that. Add a small scattering of thyme and you get canapes that feel more “party table” and less “snack plate”.
How to serve them on New Year’s Eve
Treat these Caramelised Onion & Gruyère Tartlets as the opening bite of the night, an appetiser that sets the tone. Cosy, savoury, and just elegant enough. Pile them onto a slate stand or a simple platter, tuck thyme sprigs around the edges, and let candlelight do the rest. The tartlets are golden, so they already look festive without needing much styling.
They’re made for fizz, of course, but they also sit beautifully alongside a crisp white wine or a cold gin and tonic. If you’re keeping it alcohol-free, something sparkling with bite works well — think sharp apple, citrus, or tonic with a squeeze of lime. The tartlets are rich, so a bright drink keeps everything lively.
One more for the party table
If you like the idea of warm, hand-held bites for New Year’s Eve, then you’ll probably love my Pigs in Blankets Yorkshire Puddings with Brie and Caramelised Onion too, equally party-friendly, equally prone to vanishing the moment they hit the table.
Scroll down for the recipe card, bake a tray, and enjoy the particular satisfaction of New Year’s Eve food done properly: minimal stress, maximum pleasure, and not a fiddly canapé in sight.
Ingredients
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Pastry Bases
- Filling + Topping
Instructions
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Prep the tin (2 mins)
- Heat oven to 200°C (180°C fan).
- Lightly grease a 24-hole mini muffin tin. Cut + line the cases (8 mins)
- Unroll the pastry.
- Cut 24 circles using a 6–7cm cutter (or a glass).
- Press each circle into the mini muffin holes.
- Re-roll offcuts once if needed to get all 24. Blind bake (7–8 mins)
- Prick each pastry base once or twice with a fork.
- Bake for 7–8 minutes until the pastry looks dry and lightly coloured. Fill + bake again (6–8 mins)
- Spoon 1 generous teaspoon of Drivers caramelised onion into each case.
- Top each with a pinch of grated Gruyère (use it all across the 24).
- Bake for 6–8 minutes until melted and golden at the edges. Finish + serve (5 mins)
- Cool in the tin for 5 minutes.
- Lift out carefully.
- Finish with thyme (optional) and black pepper.
- Serve warm or room temperature.
Notes
Avoid soggy bottoms: That quick blind bake is the difference between crisp and sad. Portion guide: If you’re overfilling, you’ll run out—stick to 1 generous tsp onion per tartlet. Cheese swap: Comté or mature cheddar works if Gruyère is being elusive. Make-ahead: Bake earlier, then reheat at 180°C fan for 4–6 mins to re-melt the cheese. Freezer tip: Freeze baked tartlets, then reheat from frozen at 180°C fan for 8–10 mins.
