3-onions, thinly sliced
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
1/4 cup grated fresh Parmesan cheese
salt and pepper to taste
In a medium stock pot, heat beef and chicken broth over medium-high heat.
Preheat your oven to 425.
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.
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.
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.
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.
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.
Makes 5 servings approx 1 cup each
Source: Leslie Clarke