halfbakedharvest3.9
French Onion Soup Mini Pies
Flaky puff pastry, melty Gruyère, and caramelized onions baked into the cutest mini pies. The perfect cozy bite for all your holiday dinners!
👥 16 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally, until softened, about ⏱️ 5 minutes. At this point, slowly add the wine, 1/3 cup at a time, until the wine cooks into the onions.3. Add the garlic, mushrooms, thyme, and sage. Cook another ⏱️ 10 minutes until the onions are deeply caramelized. Add the broth. Increase the heat to high and bring to a low boil. Simmer for ⏱️ 5 minutes, until the sauce has reduced. Stir in the cream. Season with salt and pepper. 4. Lay the pastry sheets flat on a clean surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 3-inch circles. Spoon the onions over each circle, top with cheese, leaving a 1/4-inch border around the edges. Brush the edges with egg. Fold the top half over the onions. Crimp the edges of the crust with a fork to seal.5. Place the pies on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle it with any remaining cheese. Freeze for ⏱️ 15 minutes. Bake for ⏱️ 20-25 minutes or until golden brown.6. Serve warm, topped with fresh thyme, sea salt, and pepper.
garlic, chopped3 clovesbroth1 cup
Nutrition Facts
calories
307 kcal
serving Size
1 serving
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