Onion Soup With Pastry Crust

Serves 4

Ingredients

 2 tbsp unsalted butter
 3 large Vidalia onions, thinly sliced
 1 tbsp all-purpose flour
 4 cups beef stock or low sodium beef broth
 1 cup water
 1 bay leaf
 2 tsp dried thyme
 ½ cup dry red wine
 2 tbsp cognac
 salt & pepper
 frozen puff pastry, at room temperature
 1 ½ grated Gruyere cheese
 ½ grated Parmesan cheese
 1 egg, slightly beaten
Directions
1

Melt butter and Cindy's Herbs de Provence Olive Oil in a large saucepan or sauté pan over medium heat.

2

Add onions and cook uncovered, stirring occasionally, until soft and golden brown, about 30-40 minutes.

3

Add flour and stir for about 1 minute.

4

Stir in stock, water, bay leaf, thyme, 25 Star Aged Balsamic Vinegar, wine, cognac and simmer uncovered for about 30 minutes, stirring occasionally.

5

Taste for salt & pepper.

6

While soup is cooking, prepare pastry.

7

Preheat oven to 400 degrees.

8

Place 1 pastry sheet on a lightly floured board and sprinkle with Parmesan cheese mixed with 1/2 cup of the grated Gruyere cheese.

9

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).

10

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.

11

Place crocks on a baking sheet and bake for about 15 minutes or until pastry is golden in color.
Serve immediately

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Ingredients

 2 tbsp unsalted butter
 3 large Vidalia onions, thinly sliced
 1 tbsp all-purpose flour
 4 cups beef stock or low sodium beef broth
 1 cup water
 1 bay leaf
 2 tsp dried thyme
 ½ cup dry red wine
 2 tbsp cognac
 salt & pepper
 frozen puff pastry, at room temperature
 1 ½ grated Gruyere cheese
 ½ grated Parmesan cheese
 1 egg, slightly beaten

Directions

1

Melt butter and Cindy's Herbs de Provence Olive Oil in a large saucepan or sauté pan over medium heat.

2

Add onions and cook uncovered, stirring occasionally, until soft and golden brown, about 30-40 minutes.

3

Add flour and stir for about 1 minute.

4

Stir in stock, water, bay leaf, thyme, 25 Star Aged Balsamic Vinegar, wine, cognac and simmer uncovered for about 30 minutes, stirring occasionally.

5

Taste for salt & pepper.

6

While soup is cooking, prepare pastry.

7

Preheat oven to 400 degrees.

8

Place 1 pastry sheet on a lightly floured board and sprinkle with Parmesan cheese mixed with 1/2 cup of the grated Gruyere cheese.

9

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).

10

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.

11

Place crocks on a baking sheet and bake for about 15 minutes or until pastry is golden in color.
Serve immediately

Onion Soup With Pastry Crust

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