Onion Soup en Croûte
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 15 min |
| Total: | 1 h 35 min |
servings
Recipe ingredients
- 60 ml (4 Tbsp.) unsalted butter*
- 4 red onions
- 30 ml (2 Tbsp.) brown sugar
- 900 ml (3 3/5 cups) ready to serve beef broth*
- 30 ml (2 Tbsp.) Port or white wine (optional)
- Salt and pepper
- 400 g (13 oz) flaky pastry
- Egg wash
Preparation
Melt the butter and add the red onions.
Cover and cook at medium heat for 20 minutes, stirring occasionally
Add the brown sugar and cook, uncovered, for 10 minutes or until the onions are golden and caramelized .
Add the beef broth and continue cooking for 15 minutes.
Add the Port or white wine and allow to simmer for 10 minutes. Season to taste. Allow to cool.
Roll the dough until it is 1/8 in. thin (½ cm). Cut a circle in the dough in such a way that it is ½ in. (1 cm) bigger than the ramekin’s diameter.
Dampen the ramekin’s edges with an egg yolk mixed with 1 Tbsp. (15 ml) of water.
Place the dough on the ramekin while pulling slightly on the edges
The dough must not be in contact with the liquid.
Put in the freezer for approximately 1 hour.
Preheat the oven to 200ºC (400ºF).
Daub the flaky pastry with the egg wash.
Place the soups in the centre of the oven and cook for 15 to 20 minutes or until the dough is golden.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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