This French onion puff pastry is made with flaky puff pastry, topped with caramelized onions, and finished with melted cheese. Serve with a side of gravy for dipping for the perfect savory appetizer!
Equipment
- Rolling Pin
- Heavy Bottom Pot
- Baking Sheet
- Parchment Paper
- Knife
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 sheet Puff pastry
- 3 tbsp olive oil
- 1 lb onions sliced (approx. 3 small onions)
- 1 tsp salt
- ½ tsp pepper
- 5 cloves garlic minced
- 2 tsp fresh thyme chopped
- ½ tbsp soy sauce
- ½ tbsp balsamic vinegar
- ⅓ cup prosecco or dry white wine
- 2 ½ tbsp flour
- 3 cups broth vegetable, chicken, or beef
- 4 slices Gruyere or Swiss cheese
- 1 egg
Instructions
- Heat your olive oil in a Dutch oven (or heavy-bottomed pot) over medium heat. Add your sliced onions, salt, and pepper. Turn heat to medium-low, stirring occasionally, and cook down for 40-60 minutes, until deeply browned
- Stir in your garlic and thyme, and cook for an additional minute. Add your soy sauce and vinegar, and combine
- Sprinkle your flour over your onions and stir until coated. Add in your prosecco, and cook down until the prosecco has been fully absorbed (about a minute) scraping any bits off the bottom of the pot as it cooks
- Pour in the broth and bring to a simmer, simmer for 25-30 minutes. The mixture should become thicker as it cooks (almost gravy-like)
- Place a fine mesh sieve over a pitcher and pour your broth through, straining your onions. Set aside your gravy and allow your onions to cool at room temperature
- Preheat your oven to 375F and line a baking tray with parchment paper
- Lightly roll out your cold puff pastry* and cut into 6 even rectangles
- About ¼ -inch in from the edge of each puff pastry rectangle, with a knife, cut a smaller rectangle (leave it there, don’t lift it out). Do not drag your knife while cutting
- In a bowl, beat one egg and brush a thin layer on the top of your puff pastry dough
- Bake for 14-16 minutes, until puffed and golden
- Remove from the oven and switch your oven to broil
- Divide your cooked onion evenly between your pastry, placing a few spoonfuls in the center of each, and cover with a slice of cheese
- Place back into the oven to broil for 1 minute or until the cheese is bubbling and melted. If you have a torch, you can use that instead of broiling to melt your cheese!
- Remove and place on a wire rack to cool completely
- Serve with a side of your reserved gravy for dipping
- Enjoy!
Notes
*You can make your own puff pastry with this recipe. When rollling out, roll to ⅛-inch thick before cutting into rectangles (you'll likely only need half of this recipe)
*The French onion portion of this recipe was adapted from this soup recipe by Love & Lemons
