Crispy French Onion Smashed Potatoes

 Looking for the perfect appetizer for your next dinner event?  Trust me, this is a fantastic, delicious choice.  After all, who doesn't love French Onion Soup combined with crispy cheese topped potatoes?

2 tsp plus 1 Tbsp olive oil, divided

24 baby Yukon Gold potatoes (about 1" size)

2 lbs yellow onions, thinly sliced

1 cup beef broth

1 1/4 tsp salt, divided1 Tbsp sherry vinegar

1 cup shredded Gruyere cheese

Fresh thyme leaves for garnish (optional)

Position rack in upper third of your oven.  Preheat to 450 degrees.  Grease a 24-cup mini muffin tin with 2 tsp olive oil.  

Place 24 potatoes in a large saucepan; cover with cold water by 2 inches.  Bring to a boil over medium-high heat; cook until tender, 15 - 20 minutes.  Drain, let stand until cool enough to handle, about 5 minutes.  

While potatoes cook, heat the remaining 1 Tbsp oil in a large skillet over medium-high heat.  Add sliced onions, cook, stirring occasionally, until just beginning to soften, about 5 minutes.  Add 1 cup broth and 3/4 tsp salt; cover and cook, stirring occasionally, until the onions are deeply browned, about 30 minutes.  Stir in 1 Tbsp sherry vinegar, remove from heat.  

Place a potato in each prepared muffin cup.  Using a 1 tsp measuring spoon firmly press each potato to create a shallow "cup" with sides.  Sprinkle the potatoes with 1/4 tsp salt.  Bake until the potatoes look dry and the edges start to crisp, 18 - 20 minutes.  Remove from oven.  Turn on broiler.

Divide the caramelized onions between the potato cups (scant 1 Tbsp each); sprinkle with the remaining 1/4 tsp salt.  Sprinkle the stuffed potatoes with 1 cup Gruyere cheese.  

Broil until the cheese is melted and golden brown, about 4 minutes.  Garnish with thyme, if desired.