French Onion Soup with Puff Pastry

This recipe is all about rich, cozy simplicity! Our version of french onion soup is the perfect winter meal to cuddle up with when you need that comforting feeling. What makes our version so special is that we use our GF All-Butter Puff Pastry instead of bread. It's the hug you need right now, just in soup form!

What You’ll Need:

• 1 Pack GoodLove Puff Pastry
• 2 Large Sweet Onions
• 32oz Beef Stock
• 4-5 Springs Fresh Thyme
• Melty Cheeses like Gruyère, Swiss & Parmesan
• 4 TBSP Butter
• 1 TBSP Olive Oil
• Salt & Pepper to Taste
• 4 Oven Safe Soup Vessels
• *Recipe makes enough for 4 (10oz) bowls

Instructions:

1. Thaw your puff pastry sheets on the counter and preheat the oven to 415°. Prepare your cheeses and shred or slice thinly, then set aside.
2. Using a food processor, thinly slice the sweet onions. In soup pan on medium heat, melt the butter with the olive oil and add in your sweet onions. Stir the onions until coated with the butter and oil, then cover and cook for 2-3 minutes to steam the onions.
3. When the onions are softened, remove the cover and season with salt and pepper and the fresh thyme. Continuously stir the onions at this point, with the lid off, until they become caramelized. Do not rush this part! This is where all the yummy deep flavor develops. It should take about 15-20 minutes.
4. When the onions are fully caramelized, pour in the beef stock and bring up the soup to a boil. Cook at a low boil for about 5-10 minutes until the soup has reduced slightly and the stock looks rich and thick.
5. Next, it's time to prepare the puff pastry topping. Using a round cutter that is about the same size is the oven safe bowls, cut 4 rounds out of one sheet. Then slice up the other sheet into small 1 inch squares. I also like to bake the excess puff trimmings. Trust us, you don't want to waste that! Bake in the oven for about 12-15 minutes until the pastry is golden brown, puffed, and flaky. 
6. Now it's time to assemble your soup bowls! First, put a nice handful of the puff pastry squares into the bottom of each bowl followed by a sprinkle of cheese. Next, evenly scoop in the french onion soup but don't fill the bowls to the very top. Finally, place the puff pastry rounds on the soup and top with a nice heaping sprinkle of cheese. 
7. Finally, the fun part! Set your oven to broil and place the soup bowl directly under the heating element. The cheeses should start to bubble and melt and toast slightly. This takes about 2 minutes. Be super careful when you remove them from the oven.
8. Lastly, pull up a chair and enjoy!

Tips 👇

⭐ For the prefect caramelized onion, it does take a little patience and constant stirring. But it will be worth it! If you like a little deeper flavor with the onions, you can deglaze the pan with sherry or red wine before adding in the beef stock. 

⭐ Make sure to have more than one type of cheese. It's all about building the flavors and textures. The should all be melty and gooey but parmesan is nice to add to the very top for just a little crunch.