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The history of French onion soup dates back to the Roman times, where onions were used for their nutritional benefits and flavor. However, the modern version we cherish today was popularized in France during the 18th century. Traditionally, this dish consists of caramelized onions simmered in beef broth and topped with a crusty piece of bread and melted cheese. The comforting combination of flavors and textures quickly made it a staple in French cuisine.

French Onion Bombs

Indulge in the ultimate comfort food with French Onion Bombs! These delicious bites combine sweet caramelized onions and creamy Gruyère cheese, all wrapped in flaky puff pastry for a flavor explosion. Perfect for gatherings or cozy nights, making them is easier than you think. Follow our step-by-step guide to impress family and friends with this irresistible treat. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

4 large onions, thinly sliced

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon sugar

2 cloves garlic, minced

1 teaspoon thyme (dried or fresh)

1 cup beef broth (low sodium)

1 cup shredded Gruyère cheese

1 package puff pastry (2 sheets), thawed

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions, salt, and sugar. Sauté for about 30 minutes, stirring occasionally until the onions are caramelized and golden brown.

    Add Garlic and Thyme: Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.

      Cook with Broth: Pour in the beef broth, scrape up any browned bits from the bottom, and allow the mixture to simmer for about 10-15 minutes, until reduced and thickened. Remove from heat and let cool.

        Prepare Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry and roll it out slightly. Cut each sheet into 4 equal squares.

          Assemble the Bombs: Place about 2 tablespoons of the caramelized onion mixture in the center of each pastry square. Top with a tablespoon of Gruyère cheese. Fold the corners of the pastry over the filling to enclose it completely and pinch to seal.

            Apply Egg Wash: Place the bombs seam-side down on a parchment-lined baking sheet. Brush the tops with beaten egg to give them a golden finish.

              Bake: Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

                Serve: Remove from oven and let cool slightly before serving. Garnish with fresh parsley.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8