French Onion Soup Empanadas with Chipotle Crema

Savory empanadas filled with sweet caramelized onions, nutty Gruyere cheese, and a hint of spice, served with a smoky and creamy chipotle crema.

Prep Time

20 minutes

Total Time

55 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.11/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2largeYellow Onions(Thinly sliced)

£0.80

2tablespoonsButter(Unsalted)

£0.25

1tablespoonOlive Oil(Extra Virgin)

£0.15

1teaspoonBrown Sugar

£0.02

1teaspoonBalsamic Vinegar

£0.05

0.5teaspoonDried Thyme

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.03

4ouncesGruyere Cheese(Shredded)

£2.50

8discsEmpanada Dough(Store-bought or homemade)

£3.00

1Egg(Beaten, for egg wash)

£0.25

0.5cupHeavy Cream

£0.75

0.3cupSour Cream

£0.40

1Chipotle Pepper in Adobo Sauce(Minced)

£0.30

1teaspoonLime Juice(Freshly squeezed)

£0.05

1teaspoonAdobo Sauce(From chipotle peppers)

£0.30

Total Cost

£8.91

£1.11 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large skillet, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and golden brown, about 25-30 minutes. Be patient and don't rush the caramelization process. Reduce heat if onions are browning too quickly.
3.
Stir in brown sugar, balsamic vinegar, dried thyme, salt, and pepper. Cook for another 2-3 minutes until well combined.
4.
Remove from heat and let the caramelized onions cool slightly.
5.
In a small bowl, whisk together heavy cream, sour cream, minced chipotle pepper, adobo sauce and lime juice to make the chipotle crema. Set aside.
6.
Place empanada discs on a clean surface. Spoon about 2 tablespoons of the caramelized onion mixture into the center of each disc. Top with about 1 tablespoon of shredded Gruyere cheese.
7.
Moisten the edges of the empanada discs with water. Fold the dough over to form a half-moon shape, sealing the edges tightly. You can use a fork to crimp the edges for a decorative finish and to ensure a good seal.
8.
Brush the top of each empanada with beaten egg.
9.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10.
Let the empanadas cool slightly before serving. Serve warm with the chipotle crema for dipping.

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My Notes

Nutrition Information

Nutrition per serving (110g)

350 kcal / 1464 kJ

Carbs

24g

9% of RDA

Fat

24g

34% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

7 g

8% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a deeper flavor, you can add a splash of dry sherry or red wine to the onions during the last few minutes of cooking.

If you don't have Gruyere cheese, you can substitute with Swiss or Fontina cheese.

You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days. This will save you time when assembling the empanadas.

For a spicier crema, add more chipotle pepper or a dash of cayenne pepper.

Cooking Equipment

Large skillet

Baking sheet

Parchment paper

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, you can add a splash of dry sherry or red wine to the onions during the last few minutes of cooking.

If you don't have Gruyere cheese, you can substitute with Swiss or Fontina cheese.

You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days. This will save you time when assembling the empanadas.

For a spicier crema, add more chipotle pepper or a dash of cayenne pepper.

French Onion Soup Empanadas with Chipotle Crema

Ingredients

Instructions