- 2 tablespoons butter
- 2 medium onions, thinly sliced
- Salt and pepper, to taste
- 2 cups vegetable stock
- 1 teaspoon dried thyme
- 1 sheet puff pastry
- 1/4 cup shredded mozzarella
- 1 egg, for pastry wash
Step 1: Melt the butter in a saucepot over medium-high heat.
Step 2: Add onions and cook them until caramelized, about 10-15 minutes.
Step 3: Once the onions are caramelized, add some stock to deglaze the saucepot.
Step 4: Add the thyme and rest of the vegetable stock.
Step 5: Simmer the soup for 10 minutes.
Step 6: Preheat the oven to 375 degrees F.
Step 7: Roll the puff pastry to 1/4-inch thick. Place ramekins on top of the puff pastry to get an idea of how to cut them. Go slightly over the edges and cut your puff pastry.
Step 8: Ladle the soup into the ramekins. Top with mozzarella, reserving 2 tablespoons.
Step 9: Place the pastry on top of the soup, gently pinching the edges to the ramekin dish. Brush pastry with egg.
Step 10: Top the pastry with more mozzarella and bake for 12-14 minutes, puff pastry will begin to brown.
Step 11: Allow to cool slightly and serve warm.