Deconstructed French Onion Soup Tartlet recipe
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Ingredients
- 2 tablespoons olive oil 2 tablespoons butter 1 large white onion, sliced 1 clove garlic, minced ¼ cup white wine ½ cup beef broth 1 teaspoon dried thyme ½ teaspoon kosher salt (such as Diamond Crystal®) ¼ teaspoon ground black pepper 1 sheet puff pastry ½ cup grated Parmesan cheese 1 cup shredded mozzarella cheese
Nutrition Info
- 589.8 caloriescarbohydrate: 32.8 gcholesterol: 42.1 mgfat: 43 gfiber: 1.7 gprotein: 16 gsaturatedFat: 15 gservingSize: -sodium: 860.1 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Deconstructed French Onion Soup Tartlet
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil and butter together in a skillet over medium-high heat until the butter is melted, 2 to 3 minutes. Saute onion and garlic in the hot oil mixture until the onion begins to caramelize, 15 to 20 minutes.
Pour white wine over the onion mixture, bring to a simmer and cook until fragrant, about 2 minutes. Add beef broth and thyme, cook until the liquid reduces in volume by half. Season the mixture with kosher salt and black pepper.
Trim puff pastry and fit into a tart pan. Score a rim along the edge of the pastry. Puncture the center of the pastry with a fork. Spread the onion mixture over the pastry, top with Parmesan cheese and mozzarella cheese.
Bake in preheated oven until the crust is golden brown, 15 to 20 minutes.