Onion Soup with Puff Pastry
Onion soup topped with puff pastry is a recipe featuring fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large onions
- 4 tbsp butter
- 250 ml dry white wine
- Salt
- Pepper (freshly ground)
- 1 tsp dried thyme
- 800 ml meat broth (instant, glass)
- 2 sheets puff pastry (frozen)
- flour (for the work surface)
- 80 g freshly grated Bergkäse cheese
- 2 egg yolks
Instructions
-
1.
Peel and halve the onions, slice into strips, and sauté in hot butter for about 10 minutes. Add white wine and season with salt, pepper, and thyme.
-
2.
Preheat the oven to 200°C (gas 3-4, fan 180°C). Add the meat broth to the onion mixture, bring to a boil, and simmer uncovered for 5 minutes.
-
3.
Cut each puff pastry sheet in half and roll slightly on a floured surface. Taste the soup and fill oven-safe terrine dishes with it.
-
4.
Sprinkle cheese over the soup. Cover the terrines with the puff pastry halves. Whisk egg yolks with 1 tbsp water and brush the pastry tops with this mixture.
-
5.
Bake the terrines in the preheated oven, letting the pastry lids brown for about 15 minutes. Remove and serve immediately.
