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French Onion Soup Mini Pies Recipe

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4.2 from 46 reviews

These French Onion Soup Mini Pies are a delightful twist on the classic soup, combining caramelized onions, earthy mushrooms, fresh herbs, and creamy Gruyère cheese encased in flaky puff pastry. Perfect as an elegant appetizer or comforting snack, these savory pies capture the rich, aromatic flavors of French onion soup in a portable, bite-sized form.

Ingredients

For the Filling

  • 6 tablespoons salted butter
  • 3 yellow onions, thinly sliced
  • 1 cup dry white wine
  • 3 cloves garlic, chopped
  • 1 cup sliced cremini mushrooms
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • 1 cup broth (beef or vegetable)
  • 3/4 cup heavy cream
  • Sea salt and black pepper, to taste
  • 1-2 cups shredded Gruyère cheese

For the Pastry

  • 1 box frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Onions: In a large skillet, melt the salted butter over medium heat. Add the thinly sliced yellow onions and cook them slowly, stirring frequently, until they are deeply caramelized and golden brown, about 25-30 minutes. This step is crucial for developing the rich flavor base of the pies.
  2. Add Mushrooms and Garlic: Once the onions are caramelized, add the chopped garlic and sliced cremini mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are tender and fragrant.
  3. Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, intensifying the flavors, which usually takes about 5 minutes.
  4. Add Herbs and Broth: Stir in fresh thyme leaves, chopped sage, and broth. Simmer the mixture for 10-15 minutes until slightly thickened. Season with sea salt and freshly ground black pepper to taste.
  5. Finish the Filling: Lower the heat and stir in the heavy cream, allowing the filling to become creamy and rich. Remove from heat and let it cool slightly before assembling the pies.
  6. Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface. Cut into squares approximately 3 to 4 inches wide, depending on the desired pie size.
  7. Assemble Mini Pies: Spoon a generous amount of the cooled filling onto half of the puff pastry squares. Sprinkle shredded Gruyère cheese on top of the filling. Cover with the remaining pastry squares and gently press edges together to seal. Use a fork to crimp the edges for a decorative finish.
  8. Apply Egg Wash: Brush the tops of the assembled mini pies with the beaten egg to promote a glossy, golden crust during baking.
  9. Bake: Place the mini pies on a parchment-lined baking sheet and bake in the preheated oven for 18-22 minutes or until the pastry is puffed up and golden brown.
  10. Serve: Let the mini pies cool for a few minutes before serving warm. These can be enjoyed as a delicious appetizer or paired with a crisp green salad for a light meal.

Notes

  • For a vegetarian version, use vegetable broth instead of beef broth.
  • Feel free to adjust the amount of Gruyère cheese based on how cheesy you want the pies.
  • To ensure crisp pastry, make sure the filling is cool before assembling the pies.
  • These pies can be made ahead and reheated in the oven for 5-7 minutes before serving.
  • Fresh herbs can be substituted with dried herbs, but use about one-third the quantity for dried.

Find it online: https://justsosavory.com/french-onion-soup-mini-pies-recipe/