Onion Soup En Croûte
| Preparation: | 20 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 1 h 15 min |
| Total: | 2 h 35 min |
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 4 Tbsp. (¼ cup) unsalted butter*
- 4 red onions, sliced thin
- 2 Tbsp. (30 mL) brown sugar
- 1 900-mL container beef broth*
- 2 Tbsp. (30 mL) port or white wine (optional)
- Salt and pepper to taste
- 13 oz. (400 g) puff pastry
- 1 egg yolk
- Egg wash
- 2 egg yolks*
- 1 – 2 Tbsp. (15 – 30 mL) table cream 15%
- Pinch of salt
Preparation
Melt the butter in a pan over medium heat and add onions.
Cover and cook for 20 minutes; stirring occasionally.
Add brown sugar and cook, uncovered, for 10 minutes or until onions are browned and caramelized.
Add beef broth and continue cooking for 15 minutes.
Add port or white wine and simmer for 10 minutes.
Season to taste.
Cool.
Roll out puff pastry dough ⅛ in. (½ cm) thick.
Cut out 4 circles of dough slightly larger than the ramekins or soup bowls.
Fill ramekins ¾ full with soup.
Rub ramekin rims with mixture of 1 egg yolk and 1 Tbsp. (15 mL) water.
Cover ramekins with dough, pulling slightly on its edges.
The dough must not come into contact with the liquid.
Refrigerate for about 1 hour.
Take ramekins out and leave at room temperature some 15 minutes before baking.
Egg wash
In a small bowl, whisk egg wash ingredients together until blended.
Wash should be thick enough to stay without dripping.
Preheat oven to 400oF (200oC).
Brush pastry with egg wash.
Bake in the centre of the oven for 15 – 20 minutes or until pastry turns golden brown.
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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