Onion Soup en Croûte

Onion Soup en Croûte
  • 4 servings
  • 0:20 Preparation
  • 1:15 Cooking
  • 1:35 Total Time


Add all
  • 4 Tbsp.
    (60 mL)

    unsalted butter

  • 4

    red onions

  • 2 Tbsp.
    (30 mL)

    brown sugar

  • 3 1/2 cups
    (875 mL)

    ready to serve beef broth

  • 2 Tbsp.
    (30 mL)

    port or white wine (optional)

  • salt and pepper

  • 13 oz
    (400 g)

    flaky pastry

  • egg wash


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 (1/2 cm). Cut a circle in the dough in such a way that it is 1/2 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 200°C (400°F).

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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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