
Warm cheese and onion cups
- Published: 3 Feb 16
- Updated: 18 Mar 24
A vegetarian canapé recipe that’s quick to make and is bound to go down a storm with its cheesy onion filling. It uses ready-made croustade ‘cups’, so you don’t need to make your own pastry either.

You might also like our mini croque monsieurs – diddy but oh-so delicious.
Ingredients
- 4 medium free-range eggs
- 4 finely sliced spring onions
- 150g grated mature cheddar
- 1 tbsp dijon mustard
- 3 tbsp good quality mayonnaise
- 30 croustade shells
- Paprika
Method
- Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop.
- In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.
- When ready to cook, heat the oven to 200°C/180°C fan/gas 6.
- Line up 30 croustade shells on a baking tray (available from larger supermarkets – we used Rahms) and fill each with 1 tsp cheese and onion mixture. Bake the cheese and onion cups in the oven for 10 minutes or until the tops are golden. Dust each with a pinch of paprika and serve immediately.
- Recipe from December 2015 Issue
Nutrition
- Calories
- 53kcals
- Fat
- 4.2g (1.7g saturated)
- Protein
- 2.5g
- Carbohydrates
- 1.1g (0.2g sugars)
- Fibre
- 0.1g
- Salt
- 0.2g
delicious. tips
Learn how to make these cheese and onion cups, plus a speedy smoked salmon canape…
Make the filling up to 24 hours in advance and keep in the fridge, covered, until needed. Fill the cups and bake just before serving.
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