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Caramelized Onion, Mushroom and Gruyère Tartlets

Caramelized Onion, Mushroom and Gruyère Tartlets

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 %
Serving & Size

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Olive oil 15 mL 1 tbsp
1 yellow onion, thinly sliced
unsalted butter 15 mL 1 tbsp
mushrooms, thinly sliced 500 g 1 lb
1 clove garlic, chopped
dried thyme 2 mL 1/2 tsp
each salt and pepper 1 mL 1/4 tsp
Campbell’s® Signature French Onion Soup
125 mL
1/2 cup
Pepperidge Farm® Puff Pastry, thawed but still cold
2 sheets
2 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.

All-purpose flour, for rolling
1 egg
Water 15 mL 1 tbsp
shredded Gruyère cheese 250 mL 1 cup
finely chopped parsley 30 mL 2 tbsp
Instructions
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper; set aside.
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.
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.
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.
5. Whisk egg with water. Brush edges of pastry rounds with egg wash.
6. Place 1 tbsp (15 mL) onion and mushroom mixture in centre of each round, keeping filling within score marks. Sprinkle evenly with cheese.
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.
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