- 2 Tbsp. unsalted butter
- 2 Tbsp. Olive the Best Herbs de Provence Olive Oil
- 3 large Vidalia onions, thinly sliced
- 1 Tbsp. all purpose flour
- 4 cups beef stock or low sodium beef broth
- 1 cup water
- 1 bay leaf
- 2 tsp. dried thyme
- 1 Tbsp. Olive the Best 18 Year Traditional Balsamic Vinegar
- 1/2 cup dry red wine
- 2 Tbsp. cognac
- Salt & pepper
- Frozen puff pastry, at room temperature
- 1 1/2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, slightly beaten
Melt butter and Herbs de Provence Olive Oil in a large saucepan or sauté pan over medium heat. Add onions and cook uncovered, stirring occasionally, until soft and golden brown, about 30-40 minutes. Add flour and stir for about 1 minute. Stir in stock, water, bay leaf, thyme, Olive the Best 18 Year Traditional Balsamic Vinegar, wine, cognac and simmer uncovered for about 30 minutes, stirring occasionally. Taste for salt & pepper.
While soup is cooking, prepare pastry. Preheat oven to 400 degrees. Place 1 pastry sheet on a lightly floured board and sprinkle with Parmesan cheese mixed with 1/2 cup of the grated Gruyere cheese. Place second pastry sheet on top and roll out to a 14″ x 14″ sheet. Cut out four 5″ circles. (Use a saucer plate as your template and cut around outside onto pastry).
Divide soup into 4 ovenproof soup crocks. Sprinkle rest of cheese over the 4 soups. Cover with pastry lids and push down along edges to secure to the sides of the crocks. Brush with egg. Place crocks on a baking sheet and bake for about 15 minutes or until pastry is golden in color. Serve immediately.