½cupgood quality beef stockor mushroom stock, if you want to keep it vegetarian
8ozof freshly shredded cheeseI used 50/50 Provolone and Monterrey Jack
Salt to taste
½tbspcrushed chili/crushed red pepperoptional
1packet of puff pastrythawed (2 sheets)
1eggfor the egg wash
Heat a large non skillet pan over medium-high heat and add the garlic and butter, and let the butter melt.
When the butter has melted and is hot, add the onions and ½ tsp of salt.
Cook the onions until they have softened - about 10 to 15 minutes. Add thyme and bay leaves (and crushed chili if using).
Cook the onions further until it has completely caramelized - another 20 to 25 minutes, depending on the heat of your stove (reduce the heat to medium if the heat is too high). Make sure you stir the onions frequently, to prevent them from burning.
Once the onions have caramelized and is golden brown, sprinkle the flour on top and reduce the heat to medium and mix in the flour with the onions. Cook for a few minutes, until the raw flour has been cooked out.
Add the red wine and stock and cook this mix until it’s reduced completely and thickened. Place the mix in a bowl and let the onion mix cool down to room temperature.
Remove the thyme sprigs and bay leaves and mix in the shredded cheese.
Preheat oven to 400°F/205°C. Line a baking tray with parchment paper.
Sprinkle some flour on your work top and lay down the sheet of puff pastry on it. Roll it out roughly to a 12 x 12 inch puff pastry square. Cut this into 9 smaller squares.
Place some filling in the middle of each square (don’t overfill). Apply a thin layer of water along two of the edges and fold over to form a triangle with the filling inside. FIRST press down the edges to seal, next use a fork to crimp the edges. It's important that you seal the edges before you crimp them, to make sure the filling is completely sealed in.
Repeat with the rest of the pastry squares. Place the pastry triangles on the prepared baking tray with 1 inch of space between each.
Brush the tops with some egg wash and bake in preheated oven for 10 - 15 minutes until the pastry is puffed up and golden brown. Some cheese MIGHT leak out, if any of the pastries are over filled and not sealed completely.
Repeat with the other pastry sheet (there might be some filling leftover).
Serve the pastries while they are warm. The pastries can be reheated in a 300°F oven - just place the pastries on a tray, cover with foil and place in the oven for a few minutes.
NOTES ON FREEZING - once the pastries have been sealed and crimped with a fork, they can be frozen. Place a non-stick parchment paper inside a box and layer with the pies (in one layer, with some space between each). Top with another parchment paper and repeat until the box is filled. This can be frozen until you're ready. Frozen pies will need to be baked a little longer than instructed in the recipe.
Recipe from The Flavor Bender by Dini Kodippili
Mini Cheesy French Onion Pies https://www.theflavorbender.com/mini-cheesy-french-onion-pies/