Onion Soup With Pastry Crust
Serves 4
Ingredients
Melt butter and Cindy's Tuscan Herb Olive Oil in a large saucepan or sauté pan over medium heat.
Add onions and cook uncovered, stirring occasionally, until soft and golden brown, about 30-40 minutes.
Add flour and stir for about 1 minute.
Stir in stock, water, bay leaf, thyme, 25 Star Balsamic Vinegar, wine, cognac and simmer uncovered for about 30 minutes, stirring occasionally.
Taste for salt & pepper.
While soup is cooking, prepare pastry.
Preheat oven to 400 degrees.
Place 1 pastry sheet on a lightly floured board and sprinkle with Parmesan cheese mixed with 1/2 cup of the grated Gruyere cheese.
Place second pastry sheet on top and roll out to a 14″ x 14″ sheet. Cut out four 5″ circles. (Use a saucer plate as your template and cut around outside onto pastry).
Divide soup into 4 ovenproof soup crocks. Sprinkle rest of cheese over the 4 soups. Cover with pastry lids and push down along edges to secure to the sides of the crocks. Brush with egg.
Place crocks on a baking sheet and bake for about 15 minutes or until pastry is golden in color.
Serve immediately
Ingredients
Directions
Melt butter and Cindy's Tuscan Herb Olive Oil in a large saucepan or sauté pan over medium heat.
Add onions and cook uncovered, stirring occasionally, until soft and golden brown, about 30-40 minutes.
Add flour and stir for about 1 minute.
Stir in stock, water, bay leaf, thyme, 25 Star Balsamic Vinegar, wine, cognac and simmer uncovered for about 30 minutes, stirring occasionally.
Taste for salt & pepper.
While soup is cooking, prepare pastry.
Preheat oven to 400 degrees.
Place 1 pastry sheet on a lightly floured board and sprinkle with Parmesan cheese mixed with 1/2 cup of the grated Gruyere cheese.
Place second pastry sheet on top and roll out to a 14″ x 14″ sheet. Cut out four 5″ circles. (Use a saucer plate as your template and cut around outside onto pastry).
Divide soup into 4 ovenproof soup crocks. Sprinkle rest of cheese over the 4 soups. Cover with pastry lids and push down along edges to secure to the sides of the crocks. Brush with egg.
Place crocks on a baking sheet and bake for about 15 minutes or until pastry is golden in color.
Serve immediately