Onion Soup with Puff Pastry

Onion Soup with Puff Pastry
40 min.


for 4 servings
4 Onions
4 tablespoons Butter
250 milliliters dry White wine
freshly ground Pepper
1 teaspoon dried Thyme
800 milliliters Beef broth (prepared)
2 slices Puff pastry dough (prepared)
Pastry flour (for dusting)
80 grams freshly grated Mountain cheese
2 Egg yolks
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Preparation steps

Step 1/5

Peel and slice onions. Heat butter in a pan and cook onions for about 10 minutes. Deglaze with white wine and season with salt, pepper and thyme.

Step 2/5

Preheat the oven to 200°C (400°F). Add broth to onion stock, bring to a boil and simmer for 5 minutes.

Step 3/5

Cut puff pastry in half and roll out onto a lightly floured surface. Season onion soup to taste and ladle into ovenproof soup tureens.

Step 4/5

Sprinkle cheese over soup. Cover each terrine with puff pastry, trimming te excess. Whisk egg yolk with 1 tablespoon water and brush onto the pastry.

Step 5/5

Bake soup tureens until pastry is golden, about 15 minutes. Serve immediately.