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3 tablespoon Butter
3 Onions, Thinly Sliced
2 quart Chicken Broth
2 Bay Leaves
6 Peppercorns, Black
¼ teaspoon Thyme
1¼ pound Puff Pastry, Frozen
3 cup Swiss Cheese, Shredded
2 Eggs, Beaten
Melt butter in large saucepan. Add onions and saute until golden brown. Add chicken broth. Tie bay leaves, peppercorns and thyme in cheesecloth. Add to soup. Bring to boil. Reduce heat, cover and simmer over medium heat 40 minutes. Add salt and pepper to taste. Remove herb bundle.
Roll out thawed puff pastry dough and cut into 6 thin circles slightly larger than ovenproof soup bowls. Place 1/4 cup cheese in each of bowls. Fill with onion soup. Brush rim and outside edge of each bowl with beaten egg. Fit dough circle on top of each bowl and press to seal edges. Brush with remaining egg wash. Sprinkle remaining cheese over dough. Bake at 375f 25 minutes or until dough puffs and is golden brown.
3 Onions, Thinly Sliced
2 quart Chicken Broth
2 Bay Leaves
6 Peppercorns, Black
¼ teaspoon Thyme
1¼ pound Puff Pastry, Frozen
3 cup Swiss Cheese, Shredded
2 Eggs, Beaten
Melt butter in large saucepan. Add onions and saute until golden brown. Add chicken broth. Tie bay leaves, peppercorns and thyme in cheesecloth. Add to soup. Bring to boil. Reduce heat, cover and simmer over medium heat 40 minutes. Add salt and pepper to taste. Remove herb bundle.
Roll out thawed puff pastry dough and cut into 6 thin circles slightly larger than ovenproof soup bowls. Place 1/4 cup cheese in each of bowls. Fill with onion soup. Brush rim and outside edge of each bowl with beaten egg. Fit dough circle on top of each bowl and press to seal edges. Brush with remaining egg wash. Sprinkle remaining cheese over dough. Bake at 375f 25 minutes or until dough puffs and is golden brown.