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Recipes

Caramelized Onion, Mushroom and Gruyère Tartlets

Made With:

Soups

SIGNATURE FRENCH ONION

A rich beef broth made with random onion slices and a hint of sherry, finishing with a soft, buttery note.

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Bakery

Pepperidge Farm Puff Pastry Sheets

There's no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

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Nutrition Facts

Serving Size
Amount Per Serving
Calories 100
% Daily Value
Total Fat 6g
9%
Saturated Fat g
0%
Cholesterol 15mg
5%
Sodium 125mg
5%
Total Carbohydrate 7mg
2%
Dietary Fiber 1g
4%
Protein 3g
6%
Vitamin A %
Vitamin C %
Calcium 4%
Iron %

Total Time

Not Available

Serving & Size

Rich onions, savoury mushrooms, gooey Gruyère – what else could anyone ask for in an appetizer?

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 100
% Daily Value
Total Fat 6g
9%
Saturated Fat g
0%
Cholesterol 15mg
5%
Sodium 125mg
5%
Total Carbohydrate 7mg
2%
Dietary Fiber 1g
4%
Protein 3g
6%
Vitamin A %
Vitamin C %
Calcium 4%
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Olive oil 1 tbsp 15  mL
1 yellow onion, thinly sliced
unsalted butter 1 tbsp 15  mL
mushrooms, thinly sliced 1 lb 500  g
1 clove garlic, chopped
dried thyme 1/2 tsp 2  mL
each salt and pepper 1/4 tsp 1  mL
2. Heat olive oil in wide, heavy-bottomed skillet over medium-low heat. Cook onion, stirring occasionally, about 20 minutes or until golden brown and caramelized. Add butter and melt; add mushrooms. Increase heat to medium-high and sauté for 7 to 8 minutes or until mushrooms are golden brown. Add garlic, thyme, salt and pepper; cook for 1 minute.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature French Onion Soup 1/2 cup 125  mL
3. Add soup (do not reconstitute), scraping up browned bits. Cook until all the liquid has evaporated, about 3 to 4 minutes. Remove from heat and set aside.
Ingredients Weight Measure
Weight Measure
Pepperidge Farm® Puff Pastry, thawed but still cold 2 sheets 2  sheets
All-purpose flour, for rolling
4. Place pastry sheets on lightly floured work surface. Using 3-inch (8 cm) diameter cookie cutter, cut out 12 circles from each piece of pastry, for a total of 24 circles. Place 1 inch (2.5 cm) apart on prepared baking sheets. Using a paring knife, score a line about 1/4-inch (5 mm) inside the edge of each round of pastry.
Ingredients Weight Measure
Weight Measure
1 egg
Water 1 tbsp 15  mL
5. Whisk egg with water. Brush edges of pastry rounds with egg wash.
Ingredients Weight Measure
Weight Measure
shredded Gruyère cheese 1 cup 250  mL
6. Place 1 tbsp (15 mL) onion and mushroom mixture in centre of each round, keeping filling within score marks. Sprinkle evenly with cheese.
Ingredients Weight Measure
Weight Measure
finely chopped parsley 2 tbsp 30  mL
7. Bake in preheated oven for 20 to 22 minutes, or until pastry is golden brown. Garnish with parsley.
Tip: Substitute any variety of Swiss cheese for the Gruyère. To eliminate waste, cut the pastry into rectangles instead of circles. Adjust filling amounts accordingly. Filling can be prepared a day in advance and refrigerated until ready to use.
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper; set aside.

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