Classic Onion Soup with Cheesy Pastry Crust
Servings Prep Time
8people 20minutes
Cook Time Passive Time
2hours 1hour
Servings Prep Time
8people 20minutes
Cook Time Passive Time
2hours 1hour
Ingredients
Instructions
  1. In a large stock pot, heat butter and oil over medium hot. 
  2. 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.)
  3. 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. 
  4. Uncover pot and add sherry, just a little at a time to deglaze. Stir as you pour. 
  5. Add all remaining ingredients and stir well. Cover pot and cook over low to medium heat for 45 minutes. 
  6. Preheat oven to 350 F. Prepare baking sheet with as many ramekins as you need.
  7. Allow soup to cool slightly. Remove bay leaves and discard. Pour soup into ramekins, until 3/4 full. Do not overfill.
  8. Using your hands, stretch each pastry square over the ramekin. Top with Parmesan cheese, than Gouda. Sprinkle dried rosemary on top. 
  9. Bake uncovered at 350 F for 25-30 minutes or until pastry crust is golden brown and cheese is melted and bubbly.
  10. Serve immediately.