French Onion Soup Pie for 2 lovers!

FRENCH ONION SOUP PIE 

FOR 2 LOVERS

Marika's Kitchen

Makes 2 huge pies (4 people)

This is filthy! It is so rich and intense; it should be shared by two lovers. Made to dive your spoons in and get messy. There is a Gruyere Cheese surprise in the Puff pastry lid and it’s a killer when the pastry falls into the soup and the cheese oozes out!  Ooh La La!

You’ll need

2 Pudding bowls, roughly 6.5” width x 3.5” depth

Non stick Baking tray 

Heavy bottom non-stick pot/casserole dish with lid

Timer

Ingredients

1 kg Peeled, trimmed and thinly sliced Onions

1 tbsp Butter and a glug of olive oil to fry onions

1 tsp salt

½ tsp sugar

½ tsp ground black pepper

1.5 Pints Boiling Beef stock.  (1 and a half stock cubes dissolved)

1 tbsp white wine vinegar

2.5 tbsp Plain flour

2 tbsp good Cognac

300g Easy roll Puff pastry

50g Swiss or Gruyere Cheese (sliced into two)

1 egg whisked

How to Make

1.     Add butter and oil to heavy bottom pot; fry the sliced onions for 20 minutes on a medium heat with lid on.

2.     Now add the salt, pepper and sugar and fry for a further 35 minutes with the lid off on a medium heat, until the onions are a dark golden colour.

3.     Now add the flour, mix into onions, make sure there are no lumps.

4.     Add stock, let simmer on a medium heat with the lid half on for another 20 minutes. 

5.     Take off the heat and add the cognac!

In-between waiting for your onions to simmer get on with rolling the pastry.

1.     Roll out 2 layers of pastry (on a floured surface) to the thickness of the side of a pound coin.

2.     Now make them even and layer pastry on top of each other.

3.     Next turn both pudding bowls upside down onto pastry and cut around the rim.

4.     Remove bowls, take the top layer of pastry and set to one side.

5.     Place half a slice of cheese in the centre, next with a pastry brush, egg wash the pastry around the cheese.

6.     Lift other piece of pastry and sandwich on top. Repeat.

7.     Prick a few holes (for air) in the pastry packets, and egg wash the tops.

8.     Bake pie lids on a floured oven tray in a pre-heated oven of 220 degrees Celsius or fan oven 200 for only 10 minutes, remove when puffed up and golden.

9.     Ladle Onion soup into warm bowls; pop the pastry on top acting as a giant cheesy crouton.

10.  Take two tablespoons and devour immediately.