Classic Onion Soup with Cheesy Pastry Crust
I love all sorts of soups, but one of my go-to’s that I know everyone will love is French onion soup. It’s delicious any time of year, but is particularly apropos on Shavuot. Pair it with this Pasta Caprese Salad for a delicious meal. Disclosure: this post contains commissioned links and images.
I like to make both dairy and meat meals on Shavuot, but I save the dairy meals for nighttime for a couple of reasons. Firstly, we don’t like heavy meals at night. We eat low carb, and not too much cheese and feel better than eating meat and potatoes. In addition, the men would prefer to drink coffee through the night, and real milk is always the better option.
This golden onion soup with a delectable pastry crust is the perfect way to start a meal. It whets the appetite, but doesn’t leave you feeling too full.
I like a pastry crust over a floating piece of cheese toast because it presents nicer. It’s also keeps the pastry and cheese separate from the soup so the pastry doesn’t get too soggy right away and the cheese doesn’t congeal or clump inside the hot soup.
If you’d prefer to keep the pastry separate so people can opt whether they want it or not, simply bake them without attaching them to the ramekins for the same amount of time on a (real, metal) baking sheet lined with parchment paper.
If you’ve made onion soup before, you already know that the most important step is caramelizing the onions. This is done low and slow, and it’s a process that cannot be rushed. The end result is so worth it. I recommend leaving the pot alone, just a quick stir every ten minutes. Set a timer so you don’t forget.
For a printable version of the Classic Onion Soup with Cheesy Pastry Crust recipe, scroll to the end of this post.
Supplies you’ll need to make Classic Onion Soup with Cheesy Pastry Crust
- baking sheet (not disposable!)
- oven safe ramekins
- stock pot
Ingredients for Classic Onion Soup with Cheesy Pastry Crust
1 TBSP butter
1 TBSP vegetable oil
6 large vidalia onions, sliced into half moons
1/4 tsp sugar
4 cloves garlic, minced
1 cup dry sherry or marsala
2 cups vegetarian chicken broth
4 cups water
2 bay leaves
1 TBSP kosher salt
1/4 tsp ground white pepper
mini puff pastry squares, defrosted (You’ll only need as many as you are planning to prepare in individual ramekins.)
sliced Gouda cheese (the same amount as the pastry squares)
grated Parmesan cheese
1 tsp dried rosemary, divided
How to make Classic Onion Soup with Cheesy Pastry Crust
- In a large stock pot, heat butter and oil over medium hot.
- When the butter is just melted, add sliced onions and sugar into pot. (Pot will be full, but the onions will shrink considerably once caramelized.)
- Saute over medium to high heat for 3 to 5 minutes, than lower heat and cover. Check on the onions every 10 to 15 minutes and stir. This process will take a minimum of 45 minutes, but can last longer. You’ll know they’re ready when your house smells incredible, onions have reduced greatly in size and have a rich, dark hue.
- Uncover pot and add sherry, just a little at a time to deglaze. Stir as you pour.
- Add all remaining ingredients and stir well. Cover pot and cook over low to medium heat for 45 minutes.
- Preheat oven to 350 F. Prepare baking sheet with as many ramekins as you need.
- Allow soup to cool slightly. Remove bay leaves and discard. Pour soup into ramekins, until 3/4 full. Do not overfill.
- Using your hands, stretch each pastry square over the ramekin. Top with Parmesan cheese, than Gouda. Sprinkle dried rosemary on top.
- Bake uncovered at 350 F for 25-30 minutes or until pastry crust is golden brown and cheese is melted and bubbly.
- Serve immediately.
Do you love onion soup? What is your favorite meal to enjoy on Shavuot?
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Passive Time | 1 hour |
| Servings |
people
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- 1 TBSP vegetable oil
- 6 large vidalia onions sliced into half moons
- 1/4 tsp sugar
- 4 cloves garlic minced
- 1 cup dry sherry or marsala
- 2 cups vegetarian chicken broth
- 4 cups water
- 2 bay leaves
- 1 TBSP kosher salt
- 1/4 tsp ground white pepper
- 8 mini puff pastry squares defrosted
- 8 slices Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried rosemary divided
Ingredients
|
|
- In a large stock pot, heat butter and oil over medium hot.
- When the butter is just melted, add sliced onions and sugar into pot. (Pot will be full, but the onions will shrink considerably once caramelized.)
- Saute over medium to high heat for 3 to 5 minutes, than lower heat and cover. Check on the onions every 10 to 15 minutes and stir. This process will take a minimum of 45 minutes, but can last longer. You'll know they're ready when your house smells incredible, onions have reduced greatly in size and have a rich, dark hue.
- Uncover pot and add sherry, just a little at a time to deglaze. Stir as you pour.
- Add all remaining ingredients and stir well. Cover pot and cook over low to medium heat for 45 minutes.
- Preheat oven to 350 F. Prepare baking sheet with as many ramekins as you need.
- Allow soup to cool slightly. Remove bay leaves and discard. Pour soup into ramekins, until 3/4 full. Do not overfill.
- Using your hands, stretch each pastry square over the ramekin. Top with Parmesan cheese, than Gouda. Sprinkle dried rosemary on top.
- Bake uncovered at 350 F for 25-30 minutes or until pastry crust is golden brown and cheese is melted and bubbly.
- Serve immediately.