French Onion Soup Mini Pies
French Onion Soup Mini Pies.
French Onion Soup Mini Pies marry the soul of French cuisine with the precision of Italian technique, crafting a dish that's both comforting and refined. The layers of caramelized onions, earthy mushrooms, and creamy Gruyère deliver a balance of richness and brightness that feels effortless yet deeply satisfying-a recipe that honors tradition while inviting personal touch in the home kitchen.
Instructions
- 1
In a large skillet, melt butter over medium heat. Add onions and sauté until caramelized, about 5 minutes.
- 2
Stir in garlic, thyme, and sage. Cook for 1-2 minutes until fragrant.
- 3
Deglaze with white wine, scraping up any browned bits. Cook until liquid is absorbed, about 10 minutes.
- 4
Add mushrooms, broth, and heavy cream. Simmer for 15 minutes until slightly thickened.
- 5
Preheat oven to 375°F (190°C). Roll out puff pastry and cut into 16 squares. Fill each with soup mixture.
- 6
Top with shredded Gruyère and a beaten egg. Bake for 20-25 minutes until golden and bubbly.
Ago's Notes
- Caramelize onions for depth of flavor
- Use thawed puff pastry for flakiness
- Bake until golden for a crisp crust
Serve warm, topped with fresh thyme, sea salt, and pepper.
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