Toscan Soup

Instructions

1. 1
   In a large heavy-bottomed pot over medium-low heat, melt the butter together with the olive oil. Add all the sliced onions along with a pinch of salt.
2. 2
   Cook the onions slowly for about 25-30 minutes, stirring occasionally. They should become completely soft, sweet, and turn a deep, rich amber color through natural caramelization without burning.
3. 3
   Turn the heat up to medium, pour in the white wine to deglaze, and use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. Let the alcohol simmer off for 2 minutes.
4. 4
   Pour in the hot beef broth and add the dried thyme. Season with black pepper to taste, turn the heat down to low, and let it gently simmer for 15 minutes so the flavors marry beautifully. Taste and adjust salt.
5. 5
   While the soup is simmering, preheat your oven to 200°C (400°F). Roll out your puff pastry sheet on a lightly floured surface.
6. 6
   Turn one of your soup bowls upside down onto the pastry to use as a guide, and cut out 4 pastry circles that are about 2 centimeters wider than the rim of the bowl.
7. 7
   Ladle the hot soup into 4 individual oven-safe soup croûte bowls, filling them about 3/4 full. Let them sit for a minute so the initial intense steam calms down.
8. 8
   Brush the outside rim of each bowl with a tiny bit of the beaten egg. Carefully place a pastry circle over each bowl, pressing the edges firmly against the sides of the bowl to create a tight, drum-like seal.
9. 9
   Brush the top of the pastry evenly with the remaining egg wash, dust generously with the finely grated cheese, and place a single sprig of curly parsley right in the center of each dome.
10. 10
    Place the bowls on a baking sheet and bake at 200°C for 15-18 minutes, or until the pastry crust is fully puffed, flaky, and beautifully golden-brown. Serve immediately.