French Onion Soup Cupcakes
- 1 can of French Onion Soup (yes, I know I was being lazy)
- 1 package of Puff Pastry (defrosted & ready to use)
- 1 block of Gruyere Cheese
- 1 cup Shredded Parmesan
- 1 egg
- 1 package of Mascarpone Cheese
- 1 cup Fried Onions (I like the Trader Joe's version of French's Fried Onions)
Lay out the Puff Pastry and cut each sheet into fourths. Using one square, press it into a cupcake mold. Once it's nicely fitted inside (there will be extra hanging over the edges that you'll fold back to cover the top) place in one cube of Gruyere Cheese, and then spoon in your French Onion Soup until it's almost full. Like a little gift, fold over all four of your corners until you have a nice little package in your cupcake tin.
Repeat with 5 more tins until you have 6 cupcakes total. In a bowl, whisk your egg, and then using a brush, brush some of your egg wash over the top of each of the cupcakes. Put your cupcake tin in the oven for about 10-12 minutes or until the top just starts getting some color.
Then take the tray out, and in the remaining six tins, mound a handful of Parmesan (these will bake nicely into your Parmesan Crisp garnishes) into each section. Place your tray back in the oven for another 8-10 minutes.
I served these with my own concoction of the evening. My lovely boyfriend has decided to become the master mixologist to my attempts at avant garde cooking. So he bought some egg whites and we whipped up this take on a fizz... not sure what to call it quite yet!
The Iizuka||Zucca Concoction
- 2 parts Dark Rum
- 1 part Cointreau
- 1 part Agave Syrup
- 1 Egg White
- 2 parts Club Soda
- Nutmeg Garnish
I wasn't really thinking French Onion Soup Cupcakes when mixing this up, so no, in case you were wondering, they are not meant to be paired together.