Easy French Onion Soup with a Puff Pastry Top – warm, savory traditional French Onion Soup topped with a buttery, soft, layered puff pastry together make the perfect, cozy meal for a cold winter day.
I can’t think of a cozier, more comforting meal to have on a cold day than this french onion soup topped with a yummy puff pastry. You can either enjoy them separately or, my favorite way, by dipping the puff pastry into the soup – YUM! The puff pastry soaks up the flavor of the soup so deliciously that you’ll never want to make this soup without it.
This soup is flavorful and will warm you up from the inside out. It’s full of savory thyme, caramelized onions, and topped with the layered puff pastry. This French Onion Soup recipe is very simple to follow and won’t require a lot of cleanup. Your whole family will be asking for seconds!
Why You’ll Love This Homemade French Onion Soup with Puff Pastry Recipe
- It’s warm, flavorful, and cozy – the perfect comfort food!
- You probably already have most of the ingredients in your pantry.
- It makes a large batch, making it a great recipe for the whole family to enjoy.
- It’s made completely from scratch, which is sure to impress your guests.
- It’s vegetarian friendly, so even your friends and family with dietary restrictions can enjoy eating it.
Equipment Needed To Make Easy French Onion Soup
Ingredients For Your Homemade French Onion Soup
- Salt and pepper
- Vegetable stock
- Dried thyme
- Puff pastry
How To Make French Onion Soup with Puff Pastry Top
Caramelize your onions in a saucepan, using some stock deglaze the bottom of the pan add in your and in the thyme and remaining veggie stock. Transfer the soup into oven-safe bowls top with a layer of mozzarella cheese, followed by your puff pastry, and finished off with another layer of mozzarella. Bake and enjoy!
For the full, step-by-step breakdown on how to make this french onion soup from scratch, check out the recipe card below.
This soup will last for up to 3 days in the fridge in a sealed container. You can also freeze this soup for up to 2 months. Just pour it into a gallon Ziploc bag, or separate it into smaller servings. Thaw it completely in the fridge before reheating either in the microwave or on the stovetop.
What To Serve/Pair With Your Traditional French Onion Soup Recipe
While this soup is filling enough to be a meal on its own, if you’re looking for something more filling, try it with something hearty and comforting, like a gravy-covered meatloaf. I also like to pair mine with a caesar salad or a baked potato with sour cream and chives. If you want to add an extra course, pound cake makes a yummy, sweet addition for dessert. My favorite alcohol to pair with this soup is a smooth white wine, like Chardonnay, or a chilled glass of brandy.
Homemade French Onion Soup with Puff Pastry Top FAQs
What kind of vegetable stock should I use for this soup?
For this french onion soup recipe, you can use either boxed vegetable stock or homemade vegetable stock.
What kind of puff pastry is best to use for this recipe?
You can either find premade puff pastry at any grocery store (my favorite is Pepperidge Farms), or you can check out my homemade puff pastry recipe, which you’re sure to love.
What kind of onions are best for French Onion Soup?
This depends on your taste. If you like a sweeter taste in your soup, you can use sweet onions. Red onions give more flavor and less sweetness. Yellow onions are very mild, full of flavor, and have a hint of sweetness.
Can I use other types of cheeses?
Of course! Top this soup with any of your favorite cheeses. I recently topped mine with gruyere, and it’s become a new favorite!
Other Soup Recipes You’re Sure To Love!
- Vegan Moroccan Lentil Soup
- Cream of Mushroom Soup
- Sweet Potato Cream Soup with Crunchy Nuts
- Classic Lasagna Soup
- Easy Vegan Ramen
Be sure to come back and tell me how your Easy French Onion Soup with Puff Pastry top turned out!
French Onion Soup with Puff Pastry Top
- 2 tbsp butter
- 2 medium onions thinly sliced
- Salt and pepper to taste
- 2 cups vegetable stock
- 1 tsp dried thyme
- 1 sheet puff pastry
- 1/4 cup shredded mozzarella
- Melt butter in a saucepot over medium-high heat.
- Add onions and cook them until caramelized, for 10-15 minutes.
- Once the onions are caramelized, add some stock to deglaze the saucepot.
- Add the thyme and rest of the vegetable stock.
- Simmer the soup for 10 minutes.
- Preheat oven to 375F.
- Roll the puff pastry to 1/4-inch thick. Place ramekins on top of the puff pastry to get an idea how to cut them. Go slightly over the edges and cut your puff pastry.
- Ladle soup into the ramekins. Top with mozzarella. Reserving 2 tbsp.
- Place the pastry on top of the soup, gently pinching the edges to the ramekin dish. Brush pastry with egg.
- Top the sheet pastry with more mozzarella and bake for 12-14 minutes.
- Serve soup warm.