French Onion Soup Mini Pies
Flaky puff pastry, melty Gruyère, and caramelized onions baked into the cutest mini pies. The perfect cozy bite for all your holiday dinners!
Servings: 16 mini pies
Calories: 307kcal
Ingredients
- 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
- 3/4 cup heavy cream
- sea salt and pepper
- 1-2 cups shredded Gruyère cheese
- 1 box frozen puff pastry, thawed
- 1 egg beaten
Instructions
- 1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally, until softened, about 5 minutes. At this point, slowly add the wine, 1/3 cup at a time, until the wine cooks into the onions.3. Add the garlic, mushrooms, thyme, and sage. Cook another 10 minutes until the onions are deeply caramelized. Add the broth. Increase the heat to high and bring to a low boil. Simmer for 5 minutes, until the sauce has reduced. Stir in the cream. Season with salt and pepper. 4. Lay the pastry sheets flat on a clean surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 3-inch circles. Spoon the onions over each circle, top with cheese, leaving a 1/4-inch border around the edges. Brush the edges with egg. Fold the top half over the onions. Crimp the edges of the crust with a fork to seal.5. Place the pies on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle it with any remaining cheese. Freeze for 15 minutes. Bake for 20-25 minutes or until golden brown.6. Serve warm, topped with fresh thyme, sea salt, and pepper.
Nutrition
Calories: 307kcal
