Onion soup with pastry crust
Warm up with our delicious Onion Soup with Pastry Crust! Savor tender onions and garlic simmered in rich beef broth and red wine, enhanced with thyme, bay leaves, and fresh parsley. Topped with a golden, flaky puff pastry crust brushed with egg wash, this comforting soup is perfect for chilly days. Easy to prepare and irresistibly tasty!
- 04 Apr 2024
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Onion soup with a pastry crust is a delightful and elegant dish that combines the deep, rich flavors of caramelized onions and beef broth with the flaky, buttery goodness of puff pastry. Perfect for a comforting meal on a chilly day, this soup is both delicious and visually stunning with its golden-brown crust.
Ingredients:
Instructions:
- Heat the butter in a large pot over medium heat.
- Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.
- Add the minced garlic and dried thyme, cooking for another 2 minutes until fragrant.
- Pour in the red wine, stirring to deglaze the pot, and cook until the wine is reduced by half.
- Add the beef broth and bay leaves. Bring the soup to a boil, then reduce to a simmer.
- Let the soup simmer for about 20-30 minutes to allow the flavors to meld.
- Add the chopped fresh parsley and season with salt and pepper to taste. Remove the bay leaves before serving.
- Roll out the puff pastry sheet on a lightly floured surface to ensure it's large enough to cover your soup bowls or ramekins.
- Cut the pastry into circles slightly larger than the diameter of the bowls.
- Ladle the hot onion soup into oven-safe bowls or ramekins, leaving about half an inch of space from the top.
- Place a pastry circle over each bowl, pressing the edges to seal.
- Brush the top of the pastry with the beaten egg to ensure a golden, glossy finish.
- Place the bowls on a baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed.
- Carefully remove the bowls from the oven (they will be very hot).
- Allow them to cool slightly before serving.
Tips:
- Caramelize the onions slowly over low heat to achieve the best flavor and ensure they become soft and sweet.
- Deglaze the pot with the red wine to incorporate all the flavorful bits stuck to the bottom.
- Use high-quality beef broth for a richer and more complex flavor.
- Make sure the puff pastry is fully thawed before placing it over the bowls to ensure even baking.
- Brush the pastry with beaten egg to get a beautifully golden and shiny crust.
Onion soup with a pastry crust is a perfect choice when you want to impress your guests with both flavor and presentation. By carefully following these steps and tips, you'll create a delicious dish that's sure to warm hearts and fill stomachs. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 3.08g | 8% |
| Sugar 5g | 5% |
| Fat | |
| Fat 33g | 38% |
| Saturated 8g | 25% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 60mg | 11% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 4.60mg | 29% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 90ug | 78% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 4.42mg | 40% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 410mg | 12% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 1110mg | 74% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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