French Onion Puffs

French Onion Puffs

 

 

 

 

 

 

 

These little treats are ideal for any party. Especially at this time of year, with New Years Eve parties looming. They are great to have them in the fridge or freezer, just in case!

Originally I created them as part of a Wedding party selection, long story…..  for a group of vegetarians that were invited to a friends wedding in France, and the caterers didn’t know what to provide for them……… I know it is really still that way in France.

Anyway back to this post. These little delights are ideal at this time of year to.

We are all looking for something nice to add to a party table, either as a ‘nibble’ prior to the main event or as part of buffet table with drinks.

These French Onion Puffs, take a little time to get the component parts together, but they are quick and easy to put together and ideal for storing in the fridge and popping into the oven, 30 minutes before you need them.

The time is taken to cook the onions, as it does when you are making french onion soup. So take the time, the day before or even 2 days before to cook the onions and then it is all about building the little puffs ready to go in the oven.

Use all butter pastry, it does make a difference to the finished product. I usually make my own as we don’t get great puff pastry here, but not worry about it.

Fry off the onions, in butter until they are soft and there is no resistance, don’t allow them to get dark as you will introduce bitterness to the finished product and the point of French Onions like this is the natural sweetness in the onions. This will take longer than you think, so don’t rush it.

When you cook the onions, long and slow, the natural sugars will be released and you will have a delicious onion jam that is perfect for this recipe.

Clean and thinly slice the onions, I like to use my food processor for the slicing of the onions as you get a more consistent thickness and it helps ensure that the onions all cook at the same rate.

Add some butter to a frying pan and allow it to melt, once melted, add some of the onions, (cook them in batches) enough to cover the bottom of the frying pan in a single layer. Mix the onions and the butter and allow the onions to cook down, occasionally stir the onions, making sure they don’t catch on the bottom of the frying pan, add more butter as required, once the onions are cooked, remove them to a bowl and continue until all the onions are cooked.

Once the onions are all cooked, remove the last batch to the bowl and pour a little white wine into the bottom of the frying pan to deglaze the pan and get all the lovely sticky bits from the bottom of the frying pan.

Add all the onions back into the frying pan and mix with the wine mixture on the bottom. Add the vegetable stock, pepper and herbs and allow the onions to cook in the stock, reduce the stock until it is almost gone.

Remove the onion mixture to a bowl and allow to cool before using. The mixture will need to be cool before you add to the puff pastry or it will cause the puff pastry to melt.

In the meantime, prepare the puff pastry, roll out the pastry until it is thin, (one pound coin) and using a cookie cutter, cut equal numbers of circles from the pastry.

French Onion Puffs

 

 

 

 

 

 

 

 

Place a small amount of course mustard in the centre of 1 circle, top with a spoonful of the onion mixture and then top with a little grated cheese.

French Onion Puffs

French Onion Puffs

 

 

 

 

 

 

 

Using a pastry brush, brush the edge of the pastry and top with another circle of puff pastry and using your fingers, make sure you have a good seal on the two layers of pastry.

French Onion Puffs

 

 

 

 

 

 

 

You can use a fork to seal the pastry together, it is entirely up to you, but you do want to make sure you have a good seal so when they cook, there is no leakage.

French Onion Puffs

 

 

 

 

 

 

 

Place the filled puff pastry onto a baking tray and place in the fridge for 20 minutes for the pastry to firm up again.

When you are ready to cook the puffs, heat the oven to 200 c, remove the tray from the fridge and brush the top of the pastry with some egg wash and place the baking tray in the oven for 25-30 minutes until the French Onion Puffs are puffed and golden brown.

When they are ready, remove them from the oven and allow to cool for 5 minutes before eating them, as the centre will be piping hot.

French Onion Puffs

 

 

 

 

 

 

 

 

These puffs are a great addition to any party table, I have more recipes for a party table.

I found the original recipe on joythebaker website although I have altered for my own use.

 

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French Onion Puffs
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Print Recipe
Delicious sweet mouthful of french onion soup. Ideal for any party or snack.
Servings Prep Time
12 puffs 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Servings Prep Time
12 puffs 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
French Onion Puffs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious sweet mouthful of french onion soup. Ideal for any party or snack.
Servings Prep Time
12 puffs 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Servings Prep Time
12 puffs 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Ingredients
Servings: puffs
Units:
Instructions
  1. Thinly slice the onions, I prefer to use my food processor for this as you can achieve a more consistent slice and it ensures the onions all cook at the same time.
  2. Using a heavy based frying pan, place it on the heat and add 20 grams of butter and allow to melt.
  3. Cook the onions in batches, adding some of the onions to the frying pan, enough for a single layer.
  4. Continue to cook the onions until they are soft and broken down, like onion jam. Do not allow the onions to burn as they will turn bitter. Add more butter as required. This is a slow process, ensuring the natural sugars from the onions are released.
  5. Remove the cooked onions to a bowl and continue to cook the onions until they are all cooked.
  6. Remove the final batch to the bowl and add the white wine to the frying pan, to release the sticky bits on the bottom. Scrape up the bits from the bottom and cook for a couple of minutes before adding all the onions back into the pot.
  7. Mix the onions through with the wine and then add the vegetable stock to the pot and bring to the boil, add the herbs and allow the mixture to cook until most of the stock has been absorbed.
  8. Remove the mixture to a bowl and allow to cook while you prepare the puff pastry.
  9. Roll out the puff pastry and using a cookie cutter, cut an equal number of circles for the puffs.
  10. Add a small amount of the course grain mustard to the centre of half of the puff pastry circles.
  11. Add a small teaspoon of the onions on top of the mustard ** and then add a small teaspoon of grated cheese to the top of the onions.
  12. Brush the edge of the puff pastry with an egg wash and top with another slice of puff pastry.
  13. Using your fingers, pinch the pastry together and then using a fork, ensure that the edges of the pastry has been sealed as you do not want the mixture to escape.
  14. Once all the French Onions puffs are made, place the baking tray in the fridge for 20 minutes to firm up.
  15. When ready to cook. Heat the oven to 200c, remove the tray from the fridge and brush the tops with a little egg wash.
  16. Place the French Onion Puffs in the oven and cook for 25-30 minutes until they are puffed up and golden brown.
  17. Remove the French Onion Puffs from the oven and allow to cool for 5 minutes before eating as the centres will be piping hot.
Recipe Notes

** Make sure the onion mixture has cooled down before assembling the french onion puffs as you do not want the hot onions to melt the puff pastry.

The French Onion Puffs can be made the day before and left in the fridge until required. If not using within 1 day, once they have chilled for 20 minutes, place them in the freezer and keep until required.

They can be cooked straight from the freezer, add 10 minutes to the cooking time.

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