In today's preview of this year's (virtual) Black & White Masquerade Ball, Lady Indana shares the recipe for her French Onion Soup Tarts.
(For this recipe and more visit https://bw.chim.fyi/recipe-book. Some, like this one, will be available ahead of time. Other recipes will be released--or even streamed live--during the event. We'll be sure to share the list of ingredients ahead of time though so that all you at-home feastocrats can be properly prepared.)
If you can't see the video, switch over to desktop view or go to the B&W site linked above.
Hello!
Since we cannot share the food for our kitchens this year, we are instead choosing to share the recipes we cook with. So, by popular demand, let me bring you into my kitchen, and show you how to make French Onion Soup Tarts.
- 4 medium onions
- 1 stick butter
- 1/2 cup broth, beef or vegetable
- 1/2 cups shredded mozzarella
- 1/2 cup shredded swiss
- 1 package puff pastry cups
- Slice the onions into long, thin slices.
- Melt butter in the bottom of a large stock pot. Slowly caramelize the onions in the butter, stirring nearly constantly towards the end, until they are a nice deep brown. They will reduce in size a bunch. This will take a long time, possibly 50 minutes or more.
- Once the onions are fully caramelized, deglaze the pan with the broth. Set the onions aside to cool.
- Once the onions have cooled completely, fill each puff pastry cup with onions
- Sprinkle mozzarella and swiss cheese on top of the onions.
- Bake at 400 degrees until cheese is melted and brown.