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French Onion Soup Puffs
2015-12-03
https://www.metro.ca/userfiles/image/recipes/bouchees-oignon-10382.jpg
PT35M
PT20M
PT55M
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 Gruyere.Bake in the center of a 425°F (220°C) oven until pastry is golden and puffed and cheese is bubbling, about 8 – 10 minutes.Top with chives or thyme just before serving warm.Tips:Make Ahead: These pastries can be assembled and then frozen in the tart/ muffin pans for 1 hour. Once frozen, transfer to a freezer container with a lid for up to 3 months. Return to tart/muffins trays to bake from frozen, adding about 2 minutes to the cooking time.
25
Campbell
3
10
5
1
2 Tbsp. (30 mL) butter
6 cups (1 1/2 L) onion, sliced
1/2 tsp. (3 mL) salt and pepper
1/2 tsp. (3 mL) ground mustard
1 cup (250 mL) Campbell's ready to use beef broth
2 tsp. (10 ml) fresh thyme leaves
1 lb (454 g) frozen pre-rolled puff pastry, thawed
1 cup (250 mL) Gruyère, shredded
1 Tbsp. (15 mL) chives or thyme, chopped
French Onion Soup Puffs
25
puffs
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
6 cups
(1 1/2 L)onion, sliced
-
1/2 tsp.
(3 mL)salt and pepper
-
1/2 tsp.
(3 mL)ground mustard
-
1 cup
(250 mL)Campbell's ready to use beef broth
-
2 tsp.
(10 ml)fresh thyme leaves
-
1 lb
(454 g)frozen pre-rolled puff pastry, thawed
-
1 cup
(250 mL)Gruyère, shredded
-
1 Tbsp.
(15 mL)chives or thyme, chopped
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 Gruyere.
Bake in the center of a 425°F (220°C) oven until pastry is golden and puffed and cheese is bubbling, about 8 – 10 minutes.
Top with chives or thyme just before serving warm.
Tips:
Make Ahead: These pastries can be assembled and then frozen in the tart/ muffin pans for 1 hour. Once frozen, transfer to a freezer container with a lid for up to 3 months. Return to tart/muffins trays to bake from frozen, adding about 2 minutes to the cooking time.
Source :
Campbell
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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.
