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French Onions Soup Puffs https://www.metro.ca/userfiles/image/recipes/petites-bouchees-oignons-11537.jpg PT25M PT20M PT45M
In large skillet, melt butter over medium high heat. Add onions, salt, pepper, mustard and thyme and cook until onions are golden, about 15 minutes. Stir in broth and cook until almost all the broth is reduced and onions are soft and dark caramel in colour, about 20 minutes. Let cool.Cut each piece of pastry into 25 (2-inch/5 cm) squares. Press pieces of pastry into tart shells or mini muffin pan. Chill in refrigerator for 15 minutes. Top with about 2 tsp (10 ml) of the onion mixture and a sprinkle of Gruyère.Bake in the center of a 425°F (220°C) oven on a baking sheet until pastry is golden brown and puffed and cheese is bubbling, about 8 – 10 minutes. Top with chives or thyme just before serving warm.
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2 tablespoons (30 ml) butter 6 cups (1,5 L) onion 1/2 teaspoon (2,5 ml) ground mustard 1/2 teaspoon (2,5 ml) salt 1/2 teaspoon (2,5 ml) black pepper 1 cup (250 ml) CAMPBELL'S® Ready to use beef broth 2 teaspoons (10 ml) fresh thyme leaves 1 lb (454 g) frozen pre-rolled Selection puff pastry, thawed 1 cup (250 ml) Gruyère cheese, shredded 1 tablespoon (15 ml) Irresistibles chives or thyme, chopped
French Onions Soup Puffs

French Onions Soup Puffs

Rate this recipe
3 Votes
25
Appetizers
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 2 tablespoons
    (30 ml)
    butter
  • 6 cups
    (1,5 L)
    onion
  • 1/2 teaspoon
    (2,5 ml)
    ground mustard
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    black pepper
  • 1 cup
    (250 ml)
    CAMPBELL'S® Ready to use beef broth
  • 2 teaspoons
    (10 ml)
    fresh thyme leaves
  • 1 lb
    (454 g)
    frozen pre-rolled Selection puff pastry, thawed
  • 1 cup
    (250 ml)
    Gruyère cheese, shredded
  • 1 tablespoon
    (15 ml)
    Irresistibles chives or thyme, chopped
Imprimer ma sélection

Preparation

In large skillet, melt butter over medium high heat. Add onions, salt, pepper, mustard and thyme and cook until onions are golden, about 15 minutes. Stir in broth and cook until almost all the broth is reduced and onions are soft and dark caramel in colour, about 20 minutes. Let cool.

Cut each piece of pastry into 25 (2-inch/5 cm) squares. Press pieces of pastry into tart shells or mini muffin pan. Chill in refrigerator for 15 minutes. Top with about 2 tsp (10 ml) of the onion mixture and a sprinkle of Gruyère.

Bake in the center of a 425°F (220°C) oven on a baking sheet until pastry is golden brown and puffed and cheese is bubbling, about 8 – 10 minutes. Top with chives or thyme just before serving warm.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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