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British chef, cookbook author and novelist Rosemary Shrager shares her puff pastry-topped twist on French onion soup. "This is the simplest thing in the world," she says, "and it's so lovely for the family." Truly, the most difficult and time-consuming part of the recipe is cooking the onions until they are golden brown. Rach loved the soup so much she said she's going to make it for her sister for Christmas!  

For more popular recipes from Rosemary, check out her Moussaka and Sticky Toffee Pudding.  


  • 2 pounds Spanish onions, sliced
  • 4 tablespoons (½ stick) butter
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons flour
  • Splash of brandy (optional)
  • 2 ½ quarts good beef stock
  • Salt and pepper
  • Rounds of French bread or sourdough croutons, oven dried
  • ½ cup grated Gruyere
  • 1 egg, lightly beaten
  • 18 ounces puff pastry dough, cut into rounds to fit the tops of the bowls
  • ¼ cup grated Parmesan


Serves: 4


Preheat the oven to 375°F.  

In a deep pot or Dutch oven over low heat, soften the onions in the butter and oil for about 30 minutes and cook until the onions are golden brown, then add the flour and stir. Add the brandy (if using) and continue to stir, then add the stock. Simmer for at least 1 hour. 

Taste for seasoning and adjust as needed with salt and pepper. Ladle into 4 ovenproof soup bowls and place the croutons on top, then sprinkle with a good amount of Gruyere cheese. 

Brush the lip of each bowl with some of the egg wash. Drape the puff pastry rounds over the bowls and press to gently seal. Sprinkle the Parmesan on top of the pastry. Put into the oven for about 20 minutes until golden brown.