French onion soup puffs
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French onion soup puffs

This recipe has been adapted from Joy The Baker.
Course canapé, Hors d'oeuvres, Snack
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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

  • 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.