Usually around this time of year, I’d be preparing for my annual Friendsgiving (and depending on how we were all feeling leading up to it- we’d either have a potluck style dinner at one of our homes or we’d go out to eat as a group) and getting ready to cook/bake something to bring to Thanksgiving dinner at my mother’s house- a longstanding tradition.
Since Friendsgiving is postponed indefinitely given current and ongoing events- and Thanksgiving is more than likely going to be a curbside pickup-style situation at my mom’s (she’s going to prepare takeout containers filled with our favorites for each of us to drive up and retrieve outside her house)– I still wanted to whip up one of my favorite seasonal appetizers so that I could feel just a *little* normal this week.
If you like French onion soup (and who doesn’t?)– then you’re going to love these fluffy, flavorful and easy to make pastry puffs!
WHAT YOU’LL NEED:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 sweet onions, sliced
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- ½ cup beef broth
- 3 tablespoons heavy cream
- 1 package store-bought puff-pastry dough
- 12 tablespoons grated Gruyère cheese
WHAT YOU’LL DO:
1. Preheat the oven to 375°F. Grease the cavities of a 12-cup muffin tin with nonstick cooking spray.
2. In a large sauté pan, heat the olive oil and butter over medium heat.
3. Add the onion and sauté until tender and caramelized, 25 to 30 minutes. Season with salt, pepper and thyme.
4. Add the beef broth and bring the mixture to a simmer. Simmer until the liquid has reduced almost entirely. Stir in the heavy cream.
5. Roll out the puff-pastry dough a little to flatten it. Cut the dough into 2½-inch squares and then press a square into each of the cups of the prepared muffin tin.
6. Place 2 tablespoons of the onion filling into each cup and then top with 1 tablespoon grated Gruyère.
7. Bake until golden brown, 20 to 22 minutes. Serve immediately.
I love how crispy and flaky these puffs are- and it’s easy to lose track of how many you’re eating when you’re savoring each bite. These have always been a big hit among my friends and family- so I’m looking forward to when I can make a batch for them all again.
For now though- I’m content with eating a bunch on my own!