French Onion Soup Pinwheels
60 servings Experience the ultimate flavor explosion with these French Onion Soup Pinwheels. Imagine flaky, golden puff pastry giving way to a savory-sweet filling of caramelized onions, fresh thyme, and a blend of Gruyère and truffled cheddar cheeses. A little beef stock (easily substituted with mushroom stock) deepens the authentic... Read more ... French onion soup taste. Perfect for any occasion, these pinwheels are as delicious as they are easy to make, and they can be frozen for later enjoyment. Read less x saved ChefLynn Cool Cook February 21, 2025 70 min.1h 25 min.2/5 70 min. 1h 25 min. 2/5 Ingredients: 3 sheets of puff pastry dough (usually 1 1/2 of packaging)3 LB of yellow onions (or other sweet onion)2 - 3 TBSP of fresh thyme1/3 cup of beef stock (or mushroom stock for vegetarian)8 OZ of gruyère cheese8 OZ of truffle cheddar (or regular cheddar) Pinch of kosher salt (adjust if needed) Pinch of ground black pepper (adjust if needed) 3 sheets of puff pastry dough (usually 1 1/2 of packaging) 3 LB of yellow onions (or other sweet onion) 2 - 3 TBSP of fresh thyme 1/3 cup of beef stock (or mushroom stock for vegetarian) 8 OZ of gruyère cheese 8 OZ of truffle cheddar (or regular cheddar) Pinch of kosher salt (adjust if needed) Pinch of ground black pepper (adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Large Sauté Pan or Stir Fry Pan (with lid)1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Mixing Bowl (about 1 QT)1x Box Grater1x Large Mixing Bowl (8 QT +)1x Rolling Pin1x Plastic Wrap3x Baking Sheet with Parchment Paper or Silicone Matt1x Silicone Brush 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Large Sauté Pan or Stir Fry Pan (with lid) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Mixing Bowl (about 1 QT) 1x Box Grater 1x Large Mixing Bowl (8 QT +) 1x Rolling Pin 1x Plastic Wrap 3x Baking Sheet with Parchment Paper or Silicone Matt 1x Silicone Brush Directions: 1. Caramelize the Onions: Let’s begin preparing the French Onion Soup Pinwheels by preparing the onions. Prepare the Onions: Cut the onions in half and thinly slice them on a mandolin or with a very sharp knife. Coat the Pan: Coat the bottom of a sauté pan with a thin layer of olive oil – just brush some oil in the pan so it is not too oily. Sweat the Onions: Add the sliced onions to the pan with a tablespoon or two of salt and a little fresh cracked black pepper. Place the pan over medium-low heat and cover with a lid. Cook Slowly: Allow the onions to cook and sweat slowly until they soften, stirring occasionally. Keep the lid on the pan when not stirring. Brown the Onions: Once the onions are very soft, remove the lid. Continue to cook, stirring frequently, until they turn a good golden brown. Be careful not to burn them; add a little water if needed to prevent sticking. Add Flavor: Once the onions are a good golden brown, add in the fresh thyme and beef stock. Cook until the beef stock has evaporated. Season and Cool: Taste and adjust seasoning as needed. Remove the onions from the pan and allow them to cool completely. Prepare the Onions: Cut the onions in half and thinly slice them on a mandolin or with a very sharp knife. Coat the Pan: Coat the bottom of a sauté pan with a thin layer of olive oil – just brush some oil in the pan so it is not too oily. Sweat the Onions: Add the sliced onions to the pan with a tablespoon or two of salt and a little fresh cracked black pepper. Place the pan over medium-low heat and cover with a lid. Cook Slowly: Allow the onions to cook and sweat slowly until they soften, stirring occasionally. Keep the lid on the pan when not stirring. Brown the Onions: Once the onions are very soft, remove the lid. Continue to cook, stirring frequently, until they turn a good golden brown. Be careful not to burn them; add a little water if needed to prevent sticking. Add Flavor: Once the onions are a good golden brown, add in the fresh thyme and beef stock. Cook until the beef stock has evaporated. Season and Cool: Taste and adjust seasoning as needed. Remove the onions from the pan and allow them to cool completely. 2. Prepare the Cheese and Puff Pastry: Grate and Combine Cheeses: Grate the Gruyère and truffled cheddar cheeses into a large bowl. Mix to combine as evenly as possible. Roll Out Puff Pastry: Once the onions are cool, work with one piece of puff pastry at a time. Roll it out just until the short edge is 10 inches long. Grate and Combine Cheeses: Grate the Gruyère and truffled cheddar cheeses into a large bowl. Mix to combine as evenly as possible. Roll Out Puff Pastry: Once the onions are cool, work with one piece of puff pastry at a time. Roll it out just until the short edge is 10 inches long. 3. Assemble the Pinwheels: Spread the Onions: With the short edge of the pastry directly in front of you (bottom) and away from you (top), spread 1/3 of the cooled caramelized onions on the pastry in an even layer. Go completely to the bottom and side edges, but leave about 1/2 inch uncovered at the top edge. Add the Cheese: Sprinkle 1/3 of the cheese mixture evenly over the onions. Press it in gently so it sticks. Roll into a Log: Starting with the edge closest to you, roll up the pastry tightly into a 10-inch long log. Score and Chill: Score the pastry log with a sharp knife every 1/2 inch. Wrap the log tightly in wax paper or parchment paper, then in plastic wrap. Refrigerate for at least 1 hour. Repeat: Repeat steps 1-4 with the remaining 2 pieces of puff pastry and the remaining onion and cheese mixtures. Spread the Onions: With the short edge of the pastry directly in front of you (bottom) and away from you (top), spread 1/3 of the cooled caramelized onions on the pastry in an even layer. Go completely to the bottom and side edges, but leave about 1/2 inch uncovered at the top edge. Add the Cheese: Sprinkle 1/3 of the cheese mixture evenly over the onions. Press it in gently so it sticks. Roll into a Log: Starting with the edge closest to you, roll up the pastry tightly into a 10-inch long log. Score and Chill: Score the pastry log with a sharp knife every 1/2 inch. Wrap the log tightly in wax paper or parchment paper, then in plastic wrap. Refrigerate for at least 1 hour. Repeat: Repeat steps 1-4 with the remaining 2 pieces of puff pastry and the remaining onion and cheese mixtures. 4. Bake and Serve French Onion Soup Pinwheels: Preheat Oven: After the pastry logs have chilled and are firm, preheat the oven to 425°F (220°C). Slice: Once the oven is preheated, remove the logs from the refrigerator. Cut along the score marks into 1/2-inch thick slices. Arrange on Baking Sheet: Place the slices on a baking sheet lined with parchment paper or a silicone mat. Leave 1-2 inches between each slice, as they will expand during baking. Bake: Bake in the preheated oven for 20-25 minutes, or until the pinwheels have puffed up and the outer edges are golden brown. Cool and Serve: Let the pinwheels cool for a couple of minutes, then plate and serve. Preheat Oven: After the pastry logs have chilled and are firm, preheat the oven to 425°F (220°C). Slice: Once the oven is preheated, remove the logs from the refrigerator. Cut along the score marks into 1/2-inch thick slices. Arrange on Baking Sheet: Place the slices on a baking sheet lined with parchment paper or a silicone mat. Leave 1-2 inches between each slice, as they will expand during baking. Bake: Bake in the preheated oven for 20-25 minutes, or until the pinwheels have puffed up and the outer edges are golden brown. Cool and Serve: Let the pinwheels cool for a couple of minutes, then plate and serve. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.