Deconstructed French Onion Soup Tartlet
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Butter1 large
White Onion (sliced)1 clove
Garlic (minced)1 cup
White Wine1 cup
Beef Broth1 tsp
Dried Thyme1 tsp
Ground Black Pepper1 cup
Grated Parmesan CheeseDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Heat olive oil and butter together in a skillet over medium-high heat until the butter is melted, 2 to 3 minutes
3
Saute onion and garlic in the hot oil mixture until the onion begins to caramelize, 15 to 20 minutes
4
Pour white wine over the onion mixture; bring to a simmer and cook until fragrant, about 2 minutes
5
Add beef broth and thyme; cook until the liquid reduces in volume by half
6
Season the mixture with kosher salt and black pepper
7
Trim puff pastry and fit into a tart pan
8
Score a rim along the edge of the pastry
9
Puncture the center of the pastry with a fork
10
Spread the onion mixture over the pastry; top with Parmesan cheese and mozzarella cheese
11
Bake in preheated oven until the crust is golden brown, 15 to 20 minutes