French onion soup puffs

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.

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French onion soup puffs

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

 

This recipe has been adapted from Joy The Baker.

Course: canapé, Hors d'oeuvres, Snack

Servings: 4 -6

Author: Alida Ryder

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

1. 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.
2. When the onions are golden brown, add the sugar, Balsamic vinegar and salt and cook for another 10 minutes over low-medium heat.
3. Remove from the heat and allow to cool completely.
4. Pre-heat the oven to 180°c and line two baking sheets with baking paper.
5. 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.
6. 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.
7. Cover each onion and cheese-topped round with another round of pastry then crimp the sides with a fork.
8. 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.
9. Remove from the oven and allow to cool slightly then serve.