French Onion Soup Empanadas

A savory twist on a classic, these empanadas are filled with a rich and flavorful French onion soup filling, making them the perfect comforting snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

285 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.00/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

French

Mood:

Comfort Food

Ingredients

Servings

2largeYellow Onions(thinly sliced)

£0.80

2clovesGarlic(minced)

£0.15

2tablespoonsButter(unsalted)

£0.25

1tablespoonOlive Oil(extra virgin)

£0.10

1cupBeef Broth(or vegetable broth for vegetarian)

£0.40

0.3cupDry Sherry(optional, can substitute with more broth)

£0.60

1teaspoonThyme(dried)

£0.15

1leafBay Leaf(optional)

£0.05

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.5cupGruyere Cheese(shredded)

£1.50

0.3cupEmmentaler Cheese(shredded, optional, can substitute with more Gruyere)

£0.75

8countFrozen Empanada Discs(store-bought)

£3.00

1Egg(for egg wash)

£0.25

1tablespoonWater(for egg wash)

Total Cost

£8.02

£1.00 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Heat butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Reduce heat if needed to prevent burning.
3.
Add garlic and thyme to the skillet and cook for 1 minute more.
4.
Pour in beef broth (or vegetable broth) and sherry (if using). Add bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, about 5 minutes. Remove bay leaf and season with salt and pepper to taste.
5.
Remove from heat and let cool slightly.
6.
In a small bowl, whisk together the egg and water for the egg wash.
7.
Place a spoonful of the onion mixture in the center of each empanada disc. Top with a generous pinch of Gruyere and Emmentaler cheese.
8.
Moisten the edges of the empanada disc with a little water. Fold the disc in half, forming a half-moon shape. Press the edges firmly to seal, and then crimp with a fork to ensure a tight seal.
9.
Place the empanadas on the prepared baking sheet. Brush the tops with egg wash.
10.
Bake for 20-25 minutes, or until golden brown.
11.
Let cool slightly before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (100g)

285 kcal / 1192 kJ

Carbs

20g

8% of RDA

Fat

16g

23% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

6 g

7% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a deeper flavor, use a combination of yellow and red onions.

Caramelizing the onions properly is key to the flavor of this dish. Be patient and let them cook slowly until they are deeply browned and sweet.

You can prepare the onion filling a day in advance and store it in the refrigerator. This will save time when you are ready to assemble the empanadas.

Serve with a side of Dijon mustard for dipping.

For a spicier kick, add a pinch of red pepper flakes to the onion mixture.

If you don't have empanada discs, you can use pie crust, but you may need to adjust the baking time.

Cooking Equipment

Large skillet

Baking sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...