French onion soup puffs
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When I first saw these delectable pastries on Pinterest a while ago, I wasn’t surprised to see that it was from the delightful blog, Joy the Baker. Joy is one of my favourite international bloggers. She is a fantastic writer, and excellent cook, her photos are absolutely gorgeous and she is very, very funny. I immediately knew I’d love to try these and added them to my to-do list. I got around to making them this weekend and oh my goodness. These are magic!
Joy added a bit of grainy mustard to her puff which I would’ve loved to do, had I remembered to buy some. I think they would’ve made these all the more delicious. Regardless, the sweetness of the onions with the nutty flavour of the Gruyère encases in buttery pastry is the stuff dreams are made of. Perfect balance in every bite. It is the perfect canapé to serve with drinks and all of my guests wanted the recipe once they had tasted them.
French onion soup puffs
Ingredients
for the onions
- 6 red onions thinly sliced
- 1 tablespoon Balsamic vinegar
- 2 tablespoons soft brown sugar
- salt to taste
for the puffs
- 2 rolls puff pastry thawed
- 100 g Gruyère grated.
- 1 egg beaten
Instructions
- To cook the onions, sauté the onions over medium heat for 20-25 minutes until they are soft and golden brown. Be patient as this is where the onions develop their rich flavour.
- When the onions are golden brown, add the sugar, Balsamic vinegar and salt and cook for another 10 minutes over low-medium heat.
- Remove from the heat and allow to cool completely.
- Pre-heat the oven to 180°c and line two baking sheets with baking paper.
- Roll out the puff pastry slightly then cut out rounds of approximately 3-5cm in diameter. I got around 15 rounds out of each sheet.
- Brush each pastry round with egg wash. Top each round with a spoonful of the caramelised onions followed by some grated Gruyère. Take care not to overload each round with filling as it can burst open when baking.
- Cover each onion and cheese-topped round with another round of pastry then crimp the sides with a fork.
- Place the puffs on the baking sheet and brush with the egg wash. Place in the oven and allow to bake for 12-15 minutes until golden brown and puffed.
- Remove from the oven and allow to cool slightly then serve.
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I am wondering if I can make them the day before I need them and bake them that day? Ruth
Yep, that shouldn’t be a problem. Just cover them well with plastic wrap so the pastry doesn’t dry out.
we cut about 20 from each sheet but had way too much onion left over. We could have used only 3 onions and it would be fine. They are wonderful and enjoyed by all.
So glad you liked them Karen. I use the onions for a few days after with breakfast and as fillings for sandwiches.
I’ve made these twice now and they are hugely popular. Joy the Baker says you can cook and freeze them, which I did with some trepidation in preparing for a party last weekend. They heated up beautifully. Another incredible freezer canapé!
Great idea to freeze them!
could I use caramelised onions from a jar?
Of course! They would work so well.
Made them today for mother’s day lunch instead of roast potatoes. Wow, they are incredible and so easy. Used caramelised onions from jar so it was super quick. Everyone wanted more and I had only made one for each person!
I’m so glad you and your guests liked them Colleen! 🙂
Thanks Jodie! I hope my American readers will find this conversion useful!