Onion soup in a pot
4 servings
55 minutes
Onion soup in a pot is a true embodiment of French culinary art, with roots tracing back to the Middle Ages. Originally created as a simple peasant dish, it has evolved into an exquisite delicacy served in the finest restaurants of Paris. Its deep, sweet-caramel flavor of tender onions simmered in butter harmonizes with rich beef broth. The final touch—a crispy golden crust of puff pastry baked right on the pot—transforms an ordinary soup into a gastronomic delight. It warms the soul and offers cozy moments, especially in cold weather.
1
Place the puff pastry to thaw according to the instructions on the package. Preheat the oven to 200 °C.
2
Clean the onions, cut each onion lengthwise into four parts, and finely chop. In a thick-bottomed or non-stick pot, melt the butter, add the onions, and sauté for 20 minutes or until soft, stirring.
- Onion: 4 heads
- Butter: 50 g
3
Sprinkle the onion with flour and mix to avoid lumps. Pour in Campbell's Homestyle broth and 750 ml of water while stirring.
- Wheat flour: 1 tablespoon
- Campbell's Beef Broth: 375 ml
4
Roll out the puff pastry into a sheet and cut out 4 circles slightly larger than the mouth of the pot.
5
Bring the soup to a boil and pour it into pots, filling them about ¾ full. Cover the top with circles of puff pastry. Stick the edges of the pastry to the pot edges with slightly beaten egg. Also brush the top of the pastry with egg.
- Puff pastry: 125 g
- Chicken egg: 1 piece
6
Prick the dough with a fork in several places and place the pots in a preheated oven at 200 °C. After 15 minutes, or as soon as the dough rises and browns, the pots with soup can be taken out and served. The dough lid can be pressed inside the pot with a spoon and mixed with the onion soup.
- Puff pastry: 125 g