French onion soup puffs
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making French onion soup puffs at home. For $2.78 per serving, you get a main course that serves 4. One portion of this dish contains about 20g of protein, 56g of fat, and a total of 886 calories. 2195 people have made this recipe and would make it again. A mixture of balsamic vinegar, gruyere, puff pastry, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Winter. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is brought to you by Simply Delicious Food. With a spoonacular score of 77%, this dish is solid. Similar recipes are Le Cafe Ile St. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, and Crockpot French Onion Soup with Cheesy French Toast.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 tablespoon Balsamic vinegar
2 tablespoons soft brown sugar
1 egg, beaten
100g Gruyère, grated.
2 rolls puff pastry, thawed
6 red onions, thinly sliced
salt to taste
Equipment:
baking sheet
baking paper
oven
Cooking instruction summary:
To cook the onions, sauté the onions over medium heat for 20-25 minutes until they are soft and golden brown. Be patient as this is where the onions develop their rich flavour.When the onions are golden brown, add the sugar, Balsamic vinegar and salt and cook for another 10 minutes over low-medium heat.Remove from the heat and allow to cool completely.Pre-heat the oven to 180°c and line two baking sheets with baking paper.Roll out the puff pastry slightly then cut out rounds of approximately 3-5cm in diameter. I got around 15 rounds out of each sheet.Brush each pastry round with egg wash. Top each round with a spoonful of the caramelised onions followed by some grated Gruyère. Take care not to overload each round with filling as it can burst open when baking.Cover each onion and cheese-topped round with another round of pastry then crimp the sides with a fork.Place the puffs on the baking sheet and brush with the egg wash. Place in the oven and allow to bake for 12-15 minutes until golden brown and puffed.Remove from the oven and allow to cool slightly then serve.
Step by step:
1. To cook the onions, sauté the onions over medium heat for 20-25 minutes until they are soft and golden brown. Be patient as this is where the onions develop their rich flavour.When the onions are golden brown, add the sugar, Balsamic vinegar and salt and cook for another 10 minutes over low-medium heat.
2. Remove from the heat and allow to cool completely.Pre-heat the oven to 180°c and line two baking sheets with baking paper.
3. Roll out the puff pastry slightly then cut out rounds of approximately 3-5cm in diameter. I got around 15 rounds out of each sheet.
4. Brush each pastry round with egg wash. Top each round with a spoonful of the caramelised onions followed by some grated Gruyère. Take care not to overload each round with filling as it can burst open when baking.Cover each onion and cheese-topped round with another round of pastry then crimp the sides with a fork.
5. Place the puffs on the baking sheet and brush with the egg wash.
6. Place in the oven and allow to bake for 12-15 minutes until golden brown and puffed.
7. Remove from the oven and allow to cool slightly then serve.
Nutrition Information:
covered percent of daily need
