450 g of finely chopped onions
1 tablespoon of wheat flour
A sprig of thyme
2 tablespoons of butter
1 cup of dry white wine
A bay leaf
1 tablespoon of olive oil
1.5 liters of vegetable broth
Salt and black pepper to taste
To Serve With
8 sheets of puff pastry
Butter for brushing
450 g of finely chopped onions
1 tablespoon of wheat flour
A sprig of thyme
2 tablespoons of butter
1 cup of dry white wine
A bay leaf
1 tablespoon of olive oil
1.5 liters of vegetable broth
Salt and black pepper to taste
To Serve With
8 sheets of puff pastry
Butter for brushing
Step 1
Place the onions in a bowl and dust with wheat flour, salt, pepper, and thyme
In a pan, heat the butter and olive oil
Add the onions and fry until golden brown (about 20 minutes)
Step 2
While that's cooking, bake the puff pastry sheets in a hot oven, brushing with butter, until lightly browned
Step 3
Combine the wine with the onions and simmer for about 5 minutes
Add the broth and thyme, adjusting salt and pepper as needed
Let it simmer at low heat for 20 minutes
Remove the bay leaf and serve immediately with toasted puff pastry sheets.
