French Onion Soup Puffs
Heat a large non-stick frying pan over medium-high. Add butter, onion, 2 tsp thyme, mustard powder, salt and black pepper. Cook, stirring often, until onion is golden, about 15 minutes.
Stir in broth. Cook until broth has mostly evaporated and onions are soft and dark caramel in colour, about 20 minutes. Set aside to cool slightly.
Position rack in centre of oven, then preheat to 425°F.
Unroll puff pastry sheets on a cutting board. Cut each sheet into twenty-five squares, each about 2-in. Press pieces of pastry into two 24-cup mini muffin pans. (You will have two extra squares.) Chill in refrigerator for 15 minutes. Fill each puff pastry cup with about 2 tsp onion mixture. Sprinkle cheese overtop.
Bake until pastry is golden and puffed, and cheese is bubbling, about 8 to 10 minutes. Sprinkle remaining 1 tsp thyme overtop. Serve immediately.
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Last updated: February 8th, 2021
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