Puff Pastry over French Onion Soup and Sprinkled with Parmesan

ingredients

3-onions, thinly sliced
3 cups beef broth
3 cups chicken broth
1/2 cup white wine
1 tablespoon olive oil
2 tablespoons butter
3/4 teaspoon white sugar
1 bay leaf
1 sheet puff pastry
1 egg
1/4 cup grated fresh Parmesan cheese
salt and pepper to taste

directions

In a medium stock pot, heat beef and chicken broth over medium-high heat.
2

Preheat your oven to 425.
3

In a saute pan, add butter and oil and cook over medium heat until melted. Add onions and cook, until onions are tender and transparent.
4

Add onions to heated broth, add the white wine, bay leaf and sugar stir and let simmer for 20 minutes. Season with salt and pepper at this point. Watch your salt if you are using premade stocks.
5

Prepare your bowls, by cutting the puff pastry approx 1/2 inch larger than your serving bowls. Set aside in a cold place. Prepare your egg wash and grate your parmesan cheese and set aside.
6

Pour soup mixture into individual serving bowls making sure that there are a lot of onions in each bowl. Pour until you have your bowl 3/4 full. With a pastry brush, line the rim of each bowl with the egg wash, place puff pastry over the bowls tightly and press to the sides of the bowls. Brush the pastry with the egg wash as well and sprinkle the Parmesan cheese on top. Press the cheese gently to the pastry.
7

Place on a cooking sheet and put into your preheated oven. Allow to back until pastry has puffed up and has turned golden. Approx. 15-20 minutes.
8

Makes 5 servings approx 1 cup each

Source: Leslie Clarke

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Comment by Ellen Levickis on April 17, 2012 at 10:54pm: Awesome recipe

Comment by Leslie Galloway on March 10, 2012 at 4:27pm: That looks SO yummy! And we're having the perfect rainy weather. I think I might actually have everything we need too!

Comment by LaDonna on March 6, 2012 at 7:21pm: Let me know how it turns out Chevelle Sopkin! It's Yummmy!

Comment by Chevelle Sopkin on March 6, 2012 at 5:32pm: Oh my lordy... I loooooove french onion soup & so does my hubs. It reminds me of my Nana. She used to make it from scratch when I was young... she inspired me to want to be a creative whiz in the kitchen :) I'm really excited to try this! I never though to use a puff pastry (which I also love). If I didn't have chicken & dumplings already brewing in the crock pot for tonight, this would be on! I'm going to have to get all of the ingredients together & prepare it for a nice Friday evening meal. Thanks for sharing!

Comment by Elaine Bell on February 27, 2012 at 8:47am: I love French Onion soup at a restaurant but have never made it at home. This recipe looks easy enough to try. Thanks.

Comment by Lou on January 23, 2012 at 8:37am: this will be good its cold now

Comment by Betty Baez on January 1, 2012 at 1:39pm: wow! i have been looking for a recipe for french onion soup that wasnt too complicated...and this is perfect and looks delicious too!