Onion Soup Pastry Pots

Cook time 1 hour 40 minutes
Servings 4


2 tbsp extra virgin olive oil
50g butter
2kg brown onions
4 large sage leaves, finely sliced
1 tbsp plain flour
100ml white wine
2 tbsp Dijon mustard 
1.5-2L chicken stock
200g smoked mozzarella, freshly grated
500g store-bought puff pastry, rolled out 
1 egg yolk, lightly whisked
Salt and pepper

Onion Soup Pastry Pots


Peel and finely slice the onions either by hand or in a food processor with the slicer disk. Heat oil and butter in a large pot and add the sliced onions. Coat well with the butter and oil and then add the sage and season generously with salt. Cover with a lid and cook on a very low heat for 40-50 minutes. Stir regularly so the onions don’t burn. Once the onions are soft and caramelised stir through the flour and cook for a further minute before adding the mustard. Now add the wine and bring to the boil, then add the stock. Reduce to a simmer, cover with a lid and cook for a further 20 minutes.

Preheat the oven to 200°C. 

Portion the soup into four oven-safe soup bowls and ensure you only fill it ¾ of the way. Sprinkle a handful of cheese over the top of the soup. Cut the pastry out into 4 circles that are 3 cm wider than the bowl, then cut out a small triangle in the middle for the steam to escape. Brush egg around the rim of the bowl and drape pastry over the top. Press pastry to the side of the bowl and brush all over with more egg wash. Place bowls on a tray and bake in the oven for 20 minutes or until the pastry has puffed up and is golden.

Let cool for five minutes before serving.