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Onion Soup en Croute

CHEF JOE BALESTRI

Caffeine's, West Springfield, MA

Ingredients:

  • 1 Tbsp. oil
  • 2 large Spanish onions, ½inch diced
  • 1 Tbsp. minced garlic
  • ½ cup red wine
  • 24 oz. chicken or beef stock
  • salt and pepper to taste

Method:

In a pan heat the oil and saute onions until brown; add the garlic and cook for one minute. Add the red wine and cook for 5 minutes, and then add the chicken or beef stock and bring to a boil. Salt and pepper to taste.

Place the soup in 4 bowls, about 2/3 full. Top each with 4 oz. grated Swiss cheese. Wet the rim of each bowl and place puff pastry over the bowl. Press the edges firmly and cut off excess puff pastry and use for decoration on top, if desired.

Preheat oven to 375 degrees, and bake soup for 20 minutes or until the pastry is puffy and brown.

Makes 4 servings.

Onion Soup en Croute