A delightful twist on the classic French onion soup, enhanced with mushrooms and topped with a flaky puff pastry crust.
Slice the onions into thin half-moons.
Using a mix of onion types adds depth to the soup's flavor.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to start caramelizing the onions.
Add the onions and salt to the pot, stirring occasionally until caramelized.
Caramelizing the onions slowly brings out their natural sweetness.
Slice the mushrooms and mince the garlic.
Fresh mushrooms and garlic enhance the soup's earthy flavor.
Add the mushrooms and garlic to the pot, cooking until softened.
Stir frequently to prevent the garlic from burning.
Pour in the sherry, Worcestershire sauce, and beef broth. Add the bay leaf and black pepper.
Deglaze the pot with the sherry to incorporate all the caramelized bits.
Simmer the soup for 30 minutes, then remove the bay leaf.
Simmering allows the flavors to meld together beautifully.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Ladle the soup into ovenproof bowls and top with puff pastry, sealing the edges.
Cut the puff pastry slightly larger than the bowl for a perfect seal.
Bake the bowls on a baking sheet for 15 minutes until the pastry is golden.
Place the bowls on a baking sheet to catch any drips.
Sprinkle the baked pastry with shredded cheese and return to the oven until melted.
Use a broiler setting for a quick cheese melt.
Serve the soup hot and enjoy the flaky crust and melted cheese.
Let the soup cool slightly before serving to avoid burns.
Nutze unsere App für das beste Erlebnis
