French Onion Soup Pot Pie with Puff Pastry Crust

A comforting pot pie featuring caramelized onions simmered in rich beef broth, infused with thyme, and topped with a generous layer of Gruyere cheese under a flaky puff pastry crust.

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

785

Level

Medium

Yields

4 servings

Cost

£3.16

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

3largeYellow Onions(thinly sliced)

£1.20

3tablespoonsButter(unsalted)

£0.30

1tablespoonOlive Oil(extra virgin)

£0.15

4cupsBeef Broth(low sodium)

£1.80

0.3cupDry Sherry (Optional)(adds depth of flavor)

£1.00

2tablespoonsFresh Thyme(chopped, or 2 teaspoons dried thyme)

£0.75

1Bay Leaf(remove before serving)

£0.10

to tasteSalt

to tasteBlack Pepper(freshly ground)

£0.05

1.5cupsGruyere Cheese(shredded)

£4.50

1sheetPuff Pastry(thawed)

£2.50

1Egg(for egg wash)

£0.30

1teaspoonWater(for egg wash)

Total Cost

£12.65

£3.16 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large skillet or Dutch oven, melt butter and olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. Be patient and allow the onions to caramelize slowly for the best flavor. Reduce heat as needed to prevent burning.
3
Stir in dry sherry (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
4
Add beef broth, thyme, and bay leaf to the skillet. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
5
Season with salt and pepper to taste. Remove the bay leaf.
6
Divide the caramelized onion mixture evenly among 4 individual oven-safe bowls or pour into a single large casserole dish.
7
Top each bowl (or the casserole dish) generously with shredded Gruyere cheese.
8
Roll out the thawed puff pastry sheet on a lightly floured surface. Cut into shapes slightly larger than the diameter of your bowls/dish. (You can use a bowl or the casserole dish as a template).
9
In a small bowl, whisk together the egg and water to create an egg wash.
10
Brush the edges of each bowl/dish with egg wash. Carefully place the puff pastry on top of each bowl/dish, pressing the edges to seal.
11
Brush the top of each puff pastry with the remaining egg wash.
12
Cut a few slits in the top of each puff pastry to allow steam to escape.
13
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up and the cheese is melted and bubbly.
14
Let cool slightly before serving. Be careful, the filling will be very hot!

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My Notes

Nutrition Information

Nutrition per serving (450g)

785 kcal / 3284 kJ

Carbs

42g

16% of RDA

Fat

55g

79% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

17 g

19% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

33 g

165% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of regular beef broth.

Add a splash of balsamic vinegar to the caramelized onions in the last few minutes of cooking for extra depth of flavor.

If the puff pastry browns too quickly, tent with foil during the last few minutes of baking.

To make individual portions, use oven-safe ramekins or bowls.

You can prepare the onion soup base a day ahead and store it in the refrigerator. Add the cheese and puff pastry just before baking.

Cooking Equipment

Oven

Large Skillet or Dutch Oven

4 Individual Oven-Safe Bowls or 1 Large Casserole Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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