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Waffled French Onion Soup

  • Author: Morgan
  • Total Time: 1 hour 20 minutes
  • Yield: 5-6 waffles 1x


Units Scale
  • 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


  1. 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.
  2. Add the beef broth, white wine (if using) and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Remove the onion soup from the heat. Strain out the caramelized onions and reserve the liquid. Return the liquid to the heat.
  4. 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.
  5. 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.
  6. Close the waffle iron and cook until golden brown and no longer doughy. Remove from the iron and repeat until no ingredients remain.
  7. Drizzle with the warm onion gravy and sprinkle with chopped chives.
  • Prep Time: 20 mins
  • Cook Time: 1 hour