- 1/2 stick unsalted butter, divided
- 1 teaspoon olive oil
- 2 large white onions, sliced
- 1 can beef broth
- 2 tablespoons white wine (optional)
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons cornstarch, plus more if needed
- 2 tubes Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or other puff pastry sheets)
- 8 ounces gruyere cheese, shredded
- Chopped chives, for topping
- Melt 2 tablespoons butter with the olive oil in a medium-sized pot over medium heat. Add the onions and stir regularly until they are caramel in color and sweet.
- Add the beef broth, white wine (if using) and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Remove the onion soup from the heat. Strain out the caramelized onions and reserve the liquid. Return the liquid to the heat.
- In a small bowl, mix together 2 teaspoons of cornstarch and 2 teaspoons of water to make a slurry. Whisk the slurry into the broth and heat over medium-low heat until thickened, stirring often.
- As the broth thickens, make the waffles. Cut circles of pastry dough using a cookie cutter of your desired size. Place one pastry dough circle on the center of the waffle iron. Top with a generous amount of cheese and caramelized onions, packing it together as much as possible so that the waffles have plenty of filling. Place a second dough circle on top and press down the sides to prevent the fillings from oozing out. Sprinkle a small amount of gruyere cheese on top to create the browned, burnt cheese bits.
- Close the waffle iron and cook until golden brown and no longer doughy. Remove from the iron and repeat until no ingredients remain.
- Drizzle with the warm onion gravy and sprinkle with chopped chives.
- Prep Time: 20 mins
- Cook Time: 1 hour