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Onion Soup en Croûte
2013-08-06
https://www.metro.ca/userfiles/image/recipes/soupe-oignon-croute-4895.jpg
PT20M
PT1H15M
PT1H35M
Melt the butter and add the red onions.Cover and cook at medium heat for 20 minutes, stirring occasionallyAdd 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 edgesThe 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.
4
Metro
5
1
5
5
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
Onion Soup en Croûte
4
servings
0:20
Preparation
1:15
COOKING
1:35
TOTAL TIME
Ingredients
-
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
Preparation
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
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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.
