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.
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.
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.
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.
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.
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.
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.